WHITE CHOCOLATE PUMPKIN MOUSSE
Here is an incredibly yummy option to the traditional pumpkin pie. Velvety smooth and creamy with all those holiday flavours...enjoy!
Number Of Ingredients 7
Steps:
- Mix the pumpkin, ¼ cup whipping cream, cinnamon, nutmeg, and brown sugar in a medium pot on medium heat for 5 minutes, stirring frequently with a whisk.
- Cut the chocolate into small pieces and then stir into the hot pumpkin mixture until it has melted and is completely incorporated.
- Transfer to a mixing bowl and place mixture into the fridge and chill completely. About 2 hours.
- Now remove from fridge and fold in half of the whipped cream until completely incorporated and then fold in the second half.
- Serve in a wine or martini glass or just a bowl and then top with some grated white chocolate (cheese grater) and cinnamon.
- Enjoy!
PUMPKIN AND CHOCOLATE MOUSSE TRIFLE
Fold whipped cream into canned pumpkin purée and then layer with buttery pound cake and airy chocolate mousse for this easy-to-assemble fall dessert.
Provided by Marina Delio
Categories HarperCollins Dessert Pumpkin Chocolate Fall
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Set the bowl of an electric mixer over a saucepan of shallow simmering water. Add the egg yolks, water, and 1/3 cup confectioners' sugar and whisk constantly until the mixture is frothy, beginning to thicken, and has reached 150°F. Remove from the heat and beat with an electric mixer for 3 minutes, until thickened. In another small bowl over the simmering water, melt the chocolate. Remove from the heat and let cool slightly. Divide the egg mixture into two medium bowls. Stir the cooled chocolate into one bowl. Into the other bowl stir the pumpkin, pumpkin pie spice, and brown sugar. In another bowl, beat the whipping cream and 2 tablespoons confectioners' sugar at high speed until stiff peaks form. Fold 1 1/2 cups whipped cream into the chocolate mixture, and 1 1/2 cups into the pumpkin mixture.
- Place a layer of pound cake in the bottom of a trifle dish, large bowl, or individual dishes. Brush with a little bourbon. Spoon a 1-inch layer of pumpkin mousse over the cake. Top with a second layer of cake. Brush with bourbon. Spoon a 1-inch layer of chocolate mousse over this layer of cake. Top with a third layer of cake and again brush with bourbon. Top with the remaining whipped cream and garnish with raspberries or chocolate. Chill overnight.
CHOCOLATE-PUMPKIN MOUSSE
The chocolate and pumpkin complement each other wonderfully in this airy, yet richly decadent dessert. I've even given it as a gift and heard about it for months afterward. For an elegant and picture-perfect dessert, garnish with whipped cream, shaved chocolate, and 'Pirouette' cookies--the round, cream-filled, wafer, stick cookies that come in a tin.
Provided by Lisa
Categories Fruits and Vegetables Vegetables Squash
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- Pour water into a small bowl and sprinkle gelatin over top to soften. Set aside.
- Combine milk, 1/3 cup sugar, vanilla extract, and pumpkin pie spice in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is just starting to boil, 4 to 5 minutes. Add gelatin mixture and stir until completely dissolved. Add chocolate chips and stir until completely melted.
- Whisk egg yolks in a small bowl and pour into the chocolate mixture. Continue to heat, stirring constantly, until thickened and almost boiling. Add pumpkin puree and stir until smooth. Remove from the heat.
- Beat egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add remaining 3 tablespoons sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form. Fold egg whites into the pumpkin custard in 3 batches.
- Spoon mousse into 8 ramekins and place in the refrigerator until chilled, at least 4 hours.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 30.6 g, Cholesterol 95.4 mg, Fat 9.5 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 52.8 mg, Sugar 26.8 g
CHOCOLATE MOUSSE PUMPKIN PIE
In Omaha, Nebraska, Kathy Peters combines canned pumpkin with two kinds of chocolate in this fully autumn delight that's perfect for special occasions.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1 minute; stir. Microwave 20-30 seconds longer or until marshmallows are melted and mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times., Fold whipped topping into pumpkin mixture. Spoon into crust. Garish with the additional topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing.
Nutrition Facts : Calories 379 calories, Fat 19g fat (12g saturated fat), Cholesterol 2mg cholesterol, Sodium 138mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g protein.
CHOCOLATE PUMPKIN MOUSSE
I saw this on the Today show and it sounded great. I wanted to make sure I remembered to try it. It's from Peggy Kotsopoulos new book.
Provided by justmedp
Categories Dessert
Time 1h10m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 6
Steps:
- This mousse is so light, so airy, so decadent, and so HEALTHY! The secret ingredient? Pumpkin! This guilt-free goodie helps to energize, combat stress and lower heart disease. Plus it's super high in fiber, helping to curb cravings and balance blood sugar levels.
- To prepare the chocolate mousse: Add all ingredients to a bowl and mix well with a fork. Refrigerate for an hour before serving. That's it!
- Serving.
- I normally serve this in a short martini glass and garnish with berries and/or shaved chocolate.
Nutrition Facts : Calories 101.9, Fat 1.1, SaturatedFat 0.6, Sodium 5.3, Carbohydrate 25.8, Fiber 2.8, Sugar 16.8, Protein 2
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5/5 (19)Category DessertCuisine AmericanTotal Time 7 hrs
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- Place the nuts in a food processor and pulse until small crumbs remain. Pour them into a large bowl.
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