Chocolate-Pumpkin Mousse recipe
All Recipes Fruits and Vegetables Vegetables Squash
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 caloriescarbohydrate: 30.6 gcholesterol: 95.4 mgfat: 9.5 gfiber: 1.8 gprotein: 6.1 gsaturatedFat: 4.9 gservingSize: -sodium: 52.8 mgsugar: 26.8 gtransFat: : -unsaturatedFat: : -
Directions Chocolate-Pumpkin Mousse
Directions
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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.