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This pumpkin is no ordinary pumpkin. It’s a pumpkin mousse dessert! A chocolate pumpkin that’s filled with a creamy deliciousness that will have you replacing the old basic pumpkin pie this year.
It’s a pumpkin chocolate shell that’s filled with a creamy pumpkin mousse with little drops of chocolate ganache and sweetened cream cheese. This dessert is pure heaven in every way for a family event this fall. If you can’t find the 3D pumpkin mold, than use a different mold. I’m sure there is a 3D turkey that would be so cute for Thanksgiving!
In this dessert I added in some extras as mix-ins. I made a quick chocolate ganache and just cut up a few mini chunks of cream cheese. Now you don’t have to use these exact mix-ins I used. You can use chocolate chips, pecans, caramel pieces, and even some ginger cookie chunks too! Make it yours!
Above are some products that I personally use and recommend for this recipe and to have for everyday use. Essentials for making this dessert is the pumpkin mold and the coating chocolate. If you use regular chocolate you won’t get that color to make it look like a pumpkin and could bloom.
pumpkin mousse dessert
- pumpkin mold
- orange candy melts
- brown candy melts
- 1/2 cup milk
- 1 tsp vanilla extract
- pinch salt
- 4 egg yolks
- 1/4 cup pumpkin puree
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 1/2 tsp gelatin
- 1 tbsp water
- 1/2 cup heavy cream
- ganache, cream cheese, chocolate chips, nuts, caramel pieces, etc...
- start by taking the orange candy melts and melting it. fill the pumpkin part of the mold and let it sit for about a minute. invert the molds to let the chocolate fall out to create the chocolate shell. scrape down the sides to create that even edge. take the brown chocolate and melt that and fill in the stem part of the pumpkin. i found it easier to have that as a solid part and not inverting the mold to let the chocolate drip out. let the chocolate set. i find it easier to put it into the freezer to pop the chocolate shells out.
- bloom the gelatin in the 1 tbsp of water and set aside. in a bowl, combine the egg yolks, sugar, pumpkin puree, cinnamon, ginger, and cloves. meanwhile, bring the milk, vanilla and salt to a simmer. once hot, slowly temper into the yolk mixture. do this by pouring a little amount of the hot milk into the yolks and whisking together. keep doing this until all of the milk is added to the yolks. place the mixture over a double boiler and heat until it reaches 140 degrees F. and then stir in the bloomed gelatin. place the mixture into a bowl and wrap with cling wrap and put in the fridge overnight, or until firm.
- whip the heavy cream until stiff peaks form. add in the firm and chilled pumpkin mixture and whip until fully incorporated. place into the fridge until ready to use.
- start by taking both parts of the chocolate shell and add in a thin layer of the pumpkin mousse. sprinkle in some of the fillings you have chosen and continue to layer each component.
- don't overfill the chocolate shells, you want to be able to seal it without having any of the mousse exploding out of the sides.
- melt a little of the orange candy melts that you have leftover and pipe a thin line along the edges of the chocolate shell. carefully take both parts and carefully put them together to get the 3D pumpkin.
- use a little bit of green fondant to create the vines and leaves for the pumpkin and glue on with a little more of the orange chocolate.
- keep refrigerated until ready to serve.