Chocolate Pumpkin Mousse Recipe

Chocolate Pumpkin Mousse Recipe

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.

1/2 teaspoon nutmeg. 1/2 cup (4 oz) heavy whipping cream. Beat cream cheese until smooth, then add Greek yogurt and sugars. Add eggs, one at a time, clearing after each addition and scraping bowl with spatula. Blend in pumpkin and spices, scrape the sides of the bowl, then add the cream.

How do you make a pumpkin chocolate mousse cake?

Prepare the cinnamon mousse layer: combine the cinnamon chips, pumpkin puree, 1/2 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.

How to make pumpkin mousse in a food processor?

Here are the basic steps: 1. Simply add the ingredients to your food processor's bowl. 2. Process briefly on low speed to incorporate. 3. Then process on high until the mixture is light and fluffy. Achieving a mousse-like consistency will probably take 1–2 minutes.

Can you make pumpkin mousse on a keto diet?

Delicious, creamy keto pumpkin mousse is the perfect fall dessert. It's as easy as can be - simply blend everything together in your food processor. Place all the ingredients (except for the optional garnishes) in your food processor’s bowl. Process on low just a few seconds to incorporate.

What to make with pumpkin and dark chocolate?

This tube cake is a fun, simple way to make a quick dessert. Pumpkin, chocolate and spice are very nice. —Juli Meyers, Hinesville, Georgia The combination of pumpkin and dark chocolate is unexpected and delectable.

Chocolate-Pumpkin Mousse

Chocolate Mousse Directions. To create the two mousses make sure your cream cheese and butter are very soft. Start by whipping 1.5 cups heavy cream with the powdered sugar until it has formed stiff peaks. In a separate bowl mix together the pumpkin, pumpkin spice, salt, and ½ of the vanilla pudding mix.

To make the chocolate cut out pumpkins or leaf. Melt 1/2 cup mini chocolate chips in microwave safe bowl. Stir until melted and smooth. On a parchment lined baking sheet, spread melted chocolate in 1/4 inch layer. Refrigerate until firm. Using a mini pumpkin cookie cutter or leaf, cut out chocolate.

In a large bowl, beat heavy cream, cream cheese, sour cream, powdered sugar, vanilla extract, lemon juice, and salt until firm peaks form. Spread mixture over cooled pumpkin filling with an offset spatula. Refrigerate 2 hours until chilled and set. Unmold cake and transfer to a platter. To make the chocolate layer:

What is mousse? Mousse is a type of soft dessert with a rich, yet incredibly light and airy consistency. At its most basic, mousse is made by folding whipped cream into a flavored base, such as melted chocolate, fruit curd, custard, or pumpkin puree.

Mousse, in general, is one of my favorite desserts. I love its airy texture! This keto chocolate mousse is another big favorite of mine. The best part? This keto pumpkin mousse is so easy to make. You simply add the ingredients to your food processor bowl and blend for a couple of minutes. That's it! The ingredients needed for this recipe

Chocolate Pumpkin Mousse

1. Mix all pudding ingredients in blender. If needed stop blender, stir ingredients and blend again. This Ninja blender works best. 2. Place pudding in bowl and stick in fridge for 30 minutes to 1 hour. 3. Rinse blender and use for whipped cream. 4.

Savory mousse has been around since the last 1800s. In the early 1900s, the French artist Toulouse Lautrec decided to mix chocolate into a mousse recipe and that is how sweet mousse came about. Thank goodness for Mr. Lautrec!! INGREDIENTS FOR EASY PUMPKIN MOUSSE. This easy pumpkin mousse recipe has very simple ingredients.

For the Pumpkin Mousse: Place mixing bowl in the freezer for 5 minutes to chill. Beat the mascarpone at a low speed, slowly adding heavy cream (scrape down the bowl as needed) until mascarpone resembled a liquid mixture and add all remaining heavy cream. Increase speed to medium-high beating until cream gets bubbly.

Rich, creamy and really delicious, this chocolate pumpkin mousse cake with Oreo crust is all you need this season. If you like the combination of chocolate and pumpkin then this triple mousse cake is perfect for you! You will need only 10 minutes to cook it and around 60 minutes to prepare it, plus chilling time. Here is the recipe:

Chocolate Oreo Pumpkin Whip Pie is no-bake pumpkin mousse filling of cool whip, pumpkin puree and cream cheese in an Oreo cookie crust. This delicious recipe is a fun, easy twist on a Pumpkin Pie.This Thanksgiving, you’ll love this quick and easy no bake Pie!Serve it all year long, chilled or frozen!

How to Make Chocolate-Pumpkin Mousse Cake Recipe

Make a paste of the egg yolks, flour, sugars and small amount of the milk in a heavy medium saucepan. In a microwave-safe bowl, heat remaining milk 1 minute.

A crunchy chocolate cookie crust is filled with a creamy pumpkin mousse and topped with spiced cocoa whipped cream and shaved bittersweet chocolate. Get the recipe » [Photograph: Yvonne Ruperti] Yvonne Ruperti

This decadent pumpkin mousse recipe is the perfect no bake dessert for fall. It is rich, airy, flavored with pumpkin spices, and layered with ginger cookies and chopped almonds. And best of all, this homemade pumpkin mousse takes just 10 minutes!

Once pumpkin layer is done baking, let cool for a couple minutes. Then, scoop chocolate mousse over pumpkin and spread evenly. Chill pie in fridge for at least 6 hours, then slice and serve. Store any leftovers in the fridge.

Heat 2-inches of water in the bottom half of a double boiler set over medium-high heat. Add the pumpkin puree, egg yolks, 3/4 cup of the sugar, milk, salt, spices and vanilla to the top portion of the double boiler, whisking to combine. Continue whisking the mixture until thickened, about 10 minutes.

Chocolate Pumpkin Mousse (Vegan)

4. Measure out 1 cup of the filling and put into a separate bowl. Add chocolate to the remaining filling and stir to melt. In reserved bowl, add pumpkin and pumpkin pie spice. Pour chocolate filling into a medium bowl, then press plastic wrap onto the surface of both of the fillings, to eliminate a skin. Refrigerate about 30 minutes.

Deselect All. Pie Crust: 1 1/4 cups all-purpose flour. 2 teaspoons sugar 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, very cold, cut into small pieces

Pumpkin Mousse Recipe. Ingredients: 1 can pumpkin puree (Not pumpkin filling!) 1 T of Sugar Substitute of your choice (I used a blend of erythritol, monk fruit, and chicory root) 1 tsp of vanilla extract; 1 ½ cups whipped cream (store bought or homemade using substitute) Crushed Graham Crackers (for topping; Shaved Dark Chocolate (for topping)

PUMPKIN CHEESECAKE MOUSSE. This dessert is great especially for the Holidays, but of course can be enjoyed anytime of the year!!! (The White Chocolate Chips are not included in the calorie calculation since they are optional) Submitted by: SUPERMODEL524

Reduce the heat to 350 degrees F. For the cheesecake batter, in the bowl of an electric stand mixer fitted with the whisk attachment (or in a bowl with a handheld electric mixer), whip together the cream cheese and sour cream until just combined. Add the cornstarch, sugar, cinnamon, nutmeg and cloves and mix until incorporated.

Pumpkin Chocolate Mousse

Add the heavy whipping cream to the bowl and whip until stiff peaks form. Place the bowl into the fridge while preparing the rest of the sugar-free pumpkin mousse. Step 3: In another large bowl add the cold cream cheese, powdered sweetener, pumpkin puree, vanilla, and pumpkin pie spice. Whip until nice and creamy.

Step 4. Make the mousse: Fill a small bowl or liquid measuring cup with 1/4 cup water; sprinkle gelatin over top and let soften. In a large heatproof bowl, mix together pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon. Set bowl over (but not touching) simmering water; whisk pumpkin mixture until thickened, 8 to 10 minutes.

This incredibly easy, no-bake Pumpkin Mousse recipe is made with 9 simple pantry ingredients and ready – from prep to finish – in 10 minutes or less! This pumpkin dessert is fluffy, rich, impossibly creamy and just melts-in-your mouth! Plus, it’s bursting with plenty of real pumpkin flavor and cozy, warming spices!

Beat in pumpkin puree, sugar, vanilla, nutmeg, cinnamon and ginger. In separate bowl, beat the remaining whipping cream until soft peaks form; reserve 2 tablespoons of the whipped cream and set aside in the fridge.Gently fold the rest of the cream into the pumpkin mixture making sure to keep the mixture light and airy and not to over-mix.

Add the pumpkin puree, pumpkin pie spice, and 1 teaspoon of the vanilla. Beat on low speed until incorporated, scraping down the sides of the bowl once or twice, about 1 minute. With the mixer on low, slowly add 1/2 cup of the heavy cream. Beat just until incorporated and fluffy, about 2 minutes. Do not overbeat.

Pumpkin Mousse Recipe

Pumpkin Mousse Filling. Beat softened cream cheese on medium speed until smooth and creamy {about 30 seconds}. Add brown sugar, pumpkin puree, vanilla extract and spices. Continue to beat until it is well combined and no pockets of cream cheese remain. Gently fold in whipped topping until completely combined.

The Pumpkin Mousse recipe was a big hit complete with edible white chocolate coffee cups! I decided to add a layer of my White Chocolate Cake soaked with coffee syrup for the perfect taste of latte! For the edible cups you will need some special tools and of course vegan white chocolate.

Recipe Tips and Variations. Storage: Store leftovers in the refrigerator for up to 4 days. Make it gluten free: To make this a gluten free pumpkin cheesecake mousse, you can use blanched almond flour in place of the graham cracker crumbs and add a little bit of brown sugar or brown sugar sweetener (to taste) when mixing the almond flour with the melted butter.

Sprinkle with desired amount of chocolate chips and pecans (less is more here). Pour/spoon/ pipe about 1/2 of the the total pumpkin mousse over the brownie/caramel layers in each glass, distributing evenly among the glasses. Repeat layers. Garnish with chocolate chips and pecans. Best when served chilled for about an hour.

This pumpkin mousse recipe will make about 2 1/2 cups of mousse. The nutrition information is based on a slightly overflowing 3/4 cup serving. Storage: This keto mousse recipe will keep in the fridge for 3–4 days. More keto dessert recipes: Keto Pumpkin Cheesecake; Keto Apple Crisp; Keto Peanut Butter Pie

Chocolate Cups with Pumpkin Mousse Recipe

This chocolate pumpkin mousse tart is the perfect autumn treat. Light and fluffy chocolate pumpkin mousse perfectly balanced out with the crunch and sweetness of an oat hazelnut crust. This is one recipe you will keep making over and over again this season!

Since a lot of you asked for this recipe, here is my basic recipe. I do like to change it up by adding nuts, cottage cheese, flaxseed, wheat germ, chocolate chips, etc. This is also good with butternut squash or acorn squash in place of the pumpkin.

Melt the chocolate in a double boiler on the stove (or in the microwave). Blend the drained silken tofu and maple syrup first, then add the melted chocolate and blend again until super creamy. No need to press the tofu. Pour the chocolate cream into small jars, refrigerate for about 1 hour, and enjoy!

Recipe variations. Use 1 tsp of pumpkin spice in place of the cinnamon, nutmeg and ginger. Dairy free low carb pumpkin mousse. It's possible to use coconut cream instead of the whipping cream. This makes the recipe a little lighter as coconut cream has only half the amount of fat of double / heavy cream.

Chocolate Pumpkin Cheesecakes. 1 cup chopped chocolate, or chocolate chips (170 grams, 6 oz) 2 1/2 teaspoons of gelatin powder (7 grams, 0.25 oz) 2 tbsp cold water. 2 tbsp hot water. 2 8 oz. cream cheese, softened. 1 can (14 oz.) Eagle Brand® Sweetened Condensed Milk. 3/4 cup pumpkin puree. 2 tsp pumpkin spice