Best Chocolate Pumpkin Mousse Recipes

CHOCOLATE MOUSSE PUMPKIN PIE

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.

DOUBLE LAYER CHOCOLATE PUMPKIN MOUSSE PIE

Steps:

• CRUST: In a bowl, combine cookie crumbs and butter until moistened. Pat evenly into bottom and up sides of 10-inch pie plate. Bake in 350F oven for about 10 minutes or until firm. Let cool.
• CHOCOLATE GANACHE LAYER: In a bowl, place chocolate and butter. In a small saucepan bring cream to a boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled pie crust.
• PLace in refrigerator for about 1 hour or until set.
• PUMPKIN LAYER: Meanwhile, in large bowl, cream the cream cheese and sugar until fluffy. Beat in pumpkin puree, vanilla, cinnamon, ginger, and cloves until smooth.
• Whip 1 cup whipping cream. Fold half of the cream into pumpking mixture untl light. Fold in remaining whipped cream until well combined.
• Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm.
• MAKE AHEAD: Cover and refrigerate for up to 2 days. Garnish with cream and nutmeg before serving.

CHOCOLATE-PUMPKIN MOUSSE

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.

PUMPKIN MARBLE CHEESECAKE W/ CHOCOLATE MOUSSE

Steps:

• Crust:.
• Finely chop/grind Gingersnap cookies to create crust from the crumbs. 1 1/2 boxes of cookies will make approximately 4 cups of crumbs.
• Slowly add margarine to crumbs, while mixing. Use more margarine as needed to make crust stick to pan.
• Press crust mixture onto spring-form pan, all the way up the sides of pan.
• Bake crust at 350 degrees Fahrenheit for 10 minutes.
• Cake:.
• Combine softened cream cheese, 1/2 Cup (only) sugar, vanilla.
• Mix at medium speed until smooth/well-blended.
• Add eggs, one at a time, mixing well after each addition.
• Put aside 1 Cup of this batter and chill in fridge.
• Add remaining 1/4 Cup sugar, pumpkin, and spices to remaining batter and mix well.
• Chill pumpkin batter in fridge as well (Chilling is not necessary, but it helps maintain the layers in the next step).
• Alternately layer pumpkin and cream cheese batters over crust.
• Cut through the batters with a knife several times for a marble effect.
• Bake pie at 350 degrees Fahrenheit for 55 minutes.
• Loosen cake from sides of pan and cool before removing from pan completely.
• Topping:.
• Mix softened cream cheese and frosting together until well-blended.
• Fold in cool whip.
• Put topping on cooled cake; it should reach just under the top of the crust.
• Shave/grate chocolate bar and add on top of whipped topping for garnish.
• Also, if crust is still too tall, even out crust with knife and garnish topping cake with bits of crust as well.
• Keep refridgerated until served.

WHITE CHOCOLATE PUMPKIN MOUSSE

Steps:

• Heat chocolate in a medium heatproof bowl in a microwave on high 30 seconds. Stir, then heat 15 seconds more. Repeat until chocolate is melted and smooth.
• Mix pumpkin, vanilla, cinnamon, salt, and nutmeg in another medium heatproof bowl. Heat in microwave on high until warm to the touch, about 1 minute.
• Add a large spoonful of pumpkin mixture to chocolate and whisk to combine. Add one-third of remaining pumpkin mixture to chocolate and whisk to combine. Repeat two more times until pumpkin mixture is incorporated and smooth. Strain through a fine-mesh sieve into a large bowl-mixture should be cool to the touch; if it's still warm, let sit 5 minutes.
• Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Add one-quarter of cream to pumpkin mixture and stir to combine. Gently fold in remaining cream. Serve immediately or chill until ready to use.

PUMPKIN AND CHOCOLATE MOUSSE TRIFLE

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.

MEXICAN CHOCOLATE PUMPKIN MOUSSE

Steps:

• Combine all ingredients EXCEPT NUTS in blender/food processor.
• Blend until completely smooth.
• Spoon into cups (or pie shells) and chill for 1 hour.
• Garnish with a sprinkle of cinnamon and nuts.

CHOCOLATE PUMPKIN MOUSSE

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.

WHITE CHOCOLATE PUMPKIN MOUSSE TARTE

Steps:

• White Chocolate Pumpkins: In bowl over pan of hot water, melt 4 oz white chocolate. Spread 1/2 onto paper-lined baking sheet; spread rest on unlined baking sheet to 1/8-inch thickness. Refrigerate until firm. Using pumpkin-shaped cookie cutter, cut out shapes from lined pan. Paint stem with green food colouring. Paint edges of pumpkin with orange food colouring. Refrigerate until dry, 2 hours. With second pan, use knife to scrape cholocate away from you into shards. (note: I skipped this and just melted 2oz choc into cooked pumpkin mixture) 1. CRUST: In food processer, whirl cookies to make 3c crumbs. Add butter; whirl until moistened. Press onto bottom and up sides of 9 X 1.5 inch round tart pan. Bake in centre of 350F (180C) oven until firm to the touch - 10 minutes. Let cool on rack. 2. FILLING: In small bowl; sprinkle gelatin over rum; set aside. In large bowl, beat eggs with brown sugar until pale; beat in pumpkin puree and spices. Transfer to saucepan. Cook over medium heat, stirring constantly until candy thermometer registers 160F, about 6 minutes. Remove from heat. 3. Add gelatin mixture; stir until melted. Add 2 oz white chocolate; stir until melted. Scrape into large bowl; refrigerate, stirring occasionally, until slightly colder than room temperature, but not set. About 1.5 hours. In bowl, beat egg whites until soft peaks form. Beat in granulated sugar, 1 Tbsp at a time, until stiff glossy peaks form. 4. In separate bowl, whip cream; fold into pumpkin mixture. Fold in eggwhites in thirds. Scrape into crust. Swirl top decoratively. Refrigerate until set, about 4 hours. 5. GARNISH: In bowl, whip cream. Using piping bag fitted with 1/4 inch star tip, place tip at crust edge; pipe in 1 inch swags, lifting tip at end of swag, around edge. Garnish with White Chocolate Pumpkins and Shards. (or just serve w/ extra whipped cream)