Pumpkin Mousse
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This Pumpkin Mousse is made with white chocolate and pumpkin puree. Mousse is creamy, airy, and loaded with pumpkin spice. This is the perfect dessert for fall.
Why You’ll Love This Recipe
- Pumpkin Mousse is a great dessert to “make ahead of time,” perfect for Thanksgiving or the Holiday Season. Try also Raspberry Mousse Cups or Cheesecake In A Jar.
- Mousse is smooth and very delicious, like Pumpkin Spice Macarons.
- If you like pumpkin, then this is dessert for you! Check also Pumpkin Cheesecake Macarons or Zephyr.
Ingredients Note
- White Chocolate. Use good quality chocolate. I used Callebaut 28%.
- Heavy Cream. Do not substitute with half and half or milk.
- Pumpkin Puree. Make sure you are using pumpkin puree and not pumpkin pie filling.
- Gelatin with cold water. This is gelatin mass. An important ingredient for the musse.
- Pumpkin Spice Powder. This is used for taste. You can also use vanilla or cinnamon.
- Pecans. Chopped pecans are used for decor.
How to Make This Recipe
First, you need to hydrate gelatin or make “gelatin mass.” In a small bowl or cup, add gelatin and cold water. Mix well and set aside. In a small saucepan, add heavy cream #1, pumpkin puree, and pumpkin spice powder. Over medium heat, bring the cream to a boil, but do not boil. Pour the hot mixture over the chocolate and let it sit for a few minutes. Add gelatin mass and emulsify with an immersion blender. Whisk cold heavy cream #2 into a “melted ice cream.” Cool chocolate mixture to 30oC- 35oC. After that, mix about 1/3 of heavy cream into the chocolate mixture, and then add a second 1/3 of heavy cream.
After that, pour all the mixture back into the rest of the heavy cream. Using a spatula, gently mix pumpkin mousse until all combined. Pour mousse into glass or ramekins. This recipe makes six cream brulee ramekins. Refrigerate the mousse for a few hours.
Before serving pumpkin mousse, decorate it with whipped cream, chopped pecans, and cinnamon sticks.
Expert Tips
- Pumpkin spice powder can be changed to cinnamon or vanilla.
- Make sure you are using pumpkin puree, not pumpkin pie filling.
- Use good quality chocolate. The taste of the mousse depends on the chocolate quality.
- You can add orange food coloring for a more vibrant color if you like. I did not use any food coloring in this recipe.
- You can decorate mousse with chocolate chips, if you like.
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Recipe FAQs
Store mousse in the fridge for 2-3 days without decor.
Yes, freeze mousse for a few months, just make sure it’s covered with plastic wrap or placed in an airtight container.
Yes, absolutely.
Yes, absolutely. Use your favorite nuts to decorate pumpkin mousse.
If you make this Pumpkin Mousse, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
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Recipe
Pumpkin Mousse
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 small saucepan
Ingredients
Pumpkin Mousse
- 7 gr gelatin
- 42 gr cold water
- 140 gr heavy cream #1
- 100 gr pumpkin puree
- 3 gr pumpkin spice powder
- 200 gr white chocolate
- 240 gr heavy cream #2
Decor for Pumpkin Mousse
- 120 gr heavy cream
- 30 gr chopped pecans
- 3 gr pumpkin spice powder
Instructions
How to make Pumpkin Mousse
- First, you need to hydrate gelatin or make "gelatin mass." In a small bowl or cup, add gelatin and cold water. Mix well and set aside.
- In a small saucepan, add heavy cream #1, pumpkin puree, and pumpkin spice powder. Over medium heat, bring the cream to a boil, but do not boil.
- Pour the hot mixture over the chocolate and let it sit for a few minutes.
- Add gelatin mass and emulsify with an immersion blender.
- Cool chocolate mixture to 30oC- 35oC.
- In a separate mixing bowl, whisk cold heavy cream #2 into a "melted ice cream."
- Mix about 1/3 of heavy cream into the chocolate mixture, and then add a second 1/3 of heavy cream.
- Pour all the mixture back into the rest of the heavy cream. Using a spatula, gently mix pumpkin mousse until all combined.
- Pour mousse into glass or ramekins. Refrigerate the mousse for a few hours or overnight.
- Before serving pumpkin mousse, decorate it with whipped cream, chopped pecans, and cinnamon sticks.
How to decorate Pumpkin Mouse
- In the mixing bowl, whisk cold heavy cream into soft picks.
- Using a spoon or spatula, add whipped cream on top of the pumpkin mousse.
- Dust with pumpkin spice powder and chopped pecans.
- Decorate with a cinnamon stick.