Best White Chocolate Pumpkin Mousse Recipes
WHITE CHOCOLATE PUMPKIN MOUSSE
White chocolate adds a rich, creamy sweetness to this quick pumpkin mousse. Be careful to keep the white chocolate and pumpkin mixtures warm as you mix them; otherwise, the white chocolate can set as it mixes into the pumpkin. If this happens, simply return the mixture to the microwave and gently reheat. Serve it alone or as part of our Build-Your-Own Thanksgiving Pie Bar.
Provided by Katherine Sacks
Categories Friendsgiving Thanksgiving Dessert Pumpkin Fall Cinnamon Nutmeg Milk/Cream White Chocolate
Yield Makes about 4 cups
Number Of Ingredients 7
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.
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)
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