Pumpkin Mousse with Cream and Dark Chocolate

Jan 28, 2005 by kiteless | 0 Comments| Share it:   

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  • Prep: 3+ hrs.
  • Cook: 30 mins. - 1 hr.
  • Serves: 2

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  • 1 cup chilled heavy whipping cream - divided
  • 1/3 cup granulated sugar
  • 2 large egg yolks
  • 1/2 cup plus 2 TB pumpkin
  • 2/3 teaspoons vanilla extract
  • 1/3 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg (use a fresh nutmeg nut)
  • 1/8 teaspoon salt

Step 1

To get the 1/2 cup plus 2 TB pumpkin you will first need to roast the pumpkin. Get 1 small sugar pumpkin of about 10" in diameter (I made extra in the picture), very carefully slice in half with a heavy knife and scoop out the seeds. Lightly oil the cut edges of the squash, and place cut side down on a baking sheet into a 350 degree oven, and roast until tender and you can poke through the skin easily with a fork, about 40 minutes.


Step 2

Remove from oven, let cool, and scoop out flesh. Process in a food processor until no more lumps remain (check for large lumps with a spoon). It will look like this only you will have less:


Step 3

Whisk 3/8 cup of cream, sugar and egg yolks in a medium saucepan until blended.


Step 4

Continue stirring over medium low heat until very thick, taking caution not to boil, about 10 minutes.


Step 5

Pour into a large bowl, and add pumpkin, vanilla and spices. Refrigerate until cold, about 30-40 minutes.


Step 6

After that's chilled, beat the rest of your whipping cream until peaks form. Be careful not to over beat, or you'll make butter. Almost there: Set aside a 1/4 cup of the cream for garnish.


Step 7

Fold the rest of the whipped cream gently into the pumpkin mousse. Darn, my whipped cream deflated a bit. That's ok. Let's re-whip it and see if we can save it.


Step 8

Hooray, the mousse is saved. Now you can refrigerate it for several hours or up to a day before serving. Serve in small glass footed bowls, champagne flutes, or whatever you find looks pretty.


Step 9

Garnish with dark chocolate curls. To do this: get some good quality dark chocolate (I used Valrhona 71%). Hold the bar in your hands for a minute to gently warm up. Then, using a vegetable peeler, pull along the smooth side of the bar until you have chocolate curls.


Step 10

And here is the finished pumpkin mousse with cream and dark chocolate shavings.

Now that you have learned how to make pumpkin mousse with cream and dark chocolate, please be sure to view these other mousse recipes. Also, you will love these American recipes.


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