This post will be short and sweet – just like these little individual desserts. Really, there isn’t much to say about these: pumpkin mousse + chocolate mousse + maple syrup + toasty marshmallow brulee = delicious.
Brad and I have been thinking about this dessert for a few weeks now. We talked about making some other desserts for Thanksgiving but could not get these guys out of our heads. We haven’t had time to make them until now and let me say, they are worth the wait.
If you think pumpkin and chocolate sound like an odd combination – you’re not alone. I was a bit unsure of this combo at first as well. I love chocolate and obviously love pumpkin but I wasn’t sure how I felt about both of them together in mousse form. The combination works though – in fact, it works so well, you may not want to stop eating it. Add a marshmallow soaked in maple syrup that’s been hit with the kitchen torch and you get some serious dessert magic.
These desserts may seem like a far cry from traditional Thanksgiving desserts but really, they are just a mash-up of traditional desserts in individual serving form. If you’re looking to introduce a little something new to your holiday dinner or simply want to put a twist on tradition, give these a shot.
Pumpkin & Chocolate Mousse with Maple Soaked Marshmallow
Yields: 10-12 servings, depending on your serving size
A quick note – these have to set in the fridge for at least 4 hours or overnight, which makes them a perfect make ahead to dessert for the holidays.
7 oz. of bittersweet chocolate, chopped or bittersweet chocolate chips
7 egg yolks, beaten
7 egg whites
2 Tbsp. sugar
1 ¼ cups heavy cream
pinch of salt
1. Melt chocolate in a double broiler over medium heat. (You can make your own double boiler by pouring a bit of water in a sauce pan, simmering it, and placing a glass bowl on top of the pan). Whisk constantly until just about melted then shut off the heat and continue to stir. This only takes a minute so watch carefully to ensure that your chocolate doesn’t scorch. Set aside to cool.
2. Whisk your egg yolks together and set aside in a small bowl.
3. In a separate bowl, whip heavy cream until you medium stiff peaks – not quite whip cream, but close. Set aside.
4. In a separate, clean bowl whip eggs with salt until soft peaks form. Add sugar and continue to beat until you have stiff peaks.
5. Fold in yolks to egg white mixture until completely combined.
6. Fold in melted chocolate until completely combined.
7. Fold in whipped cream until fully incorporated and refrigerate mixture.
1 15oz. can of organic pumpkin
3 cups of heavy cream, divided
¾ cup of sugar
½ tsp. cinnamon
¼ tsp. allspice
¼ tsp. ginger
a touch of freshly grated nutmeg
1 tsp. vanilla extract
1. In a medium saucepan combine pumpkin, 1 cup of cream, spices, and sugar over medium heat. Simmer for about 5 minutes, stirring often. Set aside to cool completely.
2. In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form.
3. Once pumpkin mixture has completely cooled, fold into whipped cream until completely incorporated. Set aside in the fridge.
Maple Soaked Marshmallow
½ cup pure maple syrup
1 tsp. vanilla extracts
10-12 marshmallows (1 per serving)
1. Combine maple syrup and vanilla extract in a large bowl. Add marshmallows and toss to coat all sides. Let soak for 30 minutes.
1. When your mousses are made, fill up serving dish halfway full with chocolate mousse.
2. Fill remainder of serving dish with pumpkin mousse.
3. Refrigerate for at least 4 hours or overnight to set completely.
4. After soaking marshmallows, place one marshmallow on top of each serving and hit it carefully with the kitchen torch to brulee. If you don’t have a torch, simply roast it over your gas stove.