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Homemade Chocolate Pumpkin Mousse Cups photo

Chocolate Pumpkin Mousse Cups

These Chocolate Pumpkin Mousse Cups are a luscious blend of silky chocolate and warm spiced pumpkin — light, creamy, and perfect for fall desserts!
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin puree smooth, canned
  • 1 cup dark chocolate chips good-quality, at least 60% cacao
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch salt

Equipment

  • Mixing Bowls
  • Electric mixer or hand whisk
  • Heatproof bowl
  • Spoons or spatula
  • Serving cups or small jars

Method
 

Chocolate Pumpkin Mousse Cups, Made Easy
  1. Start by melting your dark chocolate chips. Place them in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth. Alternatively, microwave in 30-second bursts, stirring between each, until completely melted. Set aside to cool slightly.
  2. In a chilled mixing bowl, pour the heavy cream and whip it with an electric mixer or hand whisk until it forms soft peaks. Be careful not to over-whip; the cream should be fluffy and hold shape but still smooth.
  3. In a separate bowl, mix the pumpkin puree with sugar, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Stir until the sugar dissolves and the spices are evenly distributed.
  4. Once the melted chocolate has cooled slightly (but not hardened), gently fold it into the pumpkin puree mixture. The goal is to combine without deflating the mixture.
  5. Carefully fold about a third of the whipped cream into the chocolate-pumpkin mixture to lighten it. Then fold in the remaining whipped cream until fully combined and smooth. This keeps the mousse airy and light.
  6. Spoon the mousse into your serving cups or jars. Chill in the refrigerator for at least two hours or until set. For an extra touch, garnish with a sprinkle of cinnamon or a dollop of whipped cream just before serving.

Notes

  • Use full-fat coconut cream as a dairy-free substitute for heavy cream.
  • Ensure the melted chocolate is cooled before folding to avoid deflating the mousse.
  • Make the mousse cups up to 24 hours ahead and keep refrigerated for best flavor and texture.