Chocolate-Pumpkin Mousse recipe

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Ingredients

½ cup water
1 (.25 ounce) package unflavored gelatin
1 cup milk
⅓ cup white sugar
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 cup semisweet chocolate chips
4 large eggs, separated
1 ½ cups pumpkin puree
3 tablespoons white sugar

Nutrition Info

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
servingSize: -
sodium: 52.8 mg
sugar: 26.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour water into a small bowl and sprinkle gelatin over top to soften. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Spoon mousse into 8 ramekins and place in the refrigerator until chilled, at least 4 hours.

Recipe Yield

8 servings

Recipe Note

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.

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