Best White Chocolate Pumpkin Mousse Tarte Recipes

PUMPKIN WHITE CHOCOLATE MOUSSE

Steps:

• Melt 4 ounces white chocolate in medium-sized saucepan over medium heat. Once melted, fold in pumpkin puree, sugar, and spices. Heat until pumpkin is completed heated through*.
• Put in another bowl to cool 10 minutes. After 10 minutes, whip cream until stiff peaks form.
• Fold in approximately 1/4 the whipped cream, folding in until white is mostly gone. Repeat until all whipped cream has been folded in.
• Remaining 2 ounces of white chocolate can be melted just before serving and drizzled over individual servings.
• Chill for 1 hour or longer.

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.

CHOCOLATE GANACHE PUMPKIN TART

Steps:

• Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up sides of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack., Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.