Fill the ice cube tray with water and place the straw in each ice cavity. Place in the freezer and freeze solid.
Once frozen, melt the chocolate in the microwave in 20 seconds increments at half temperature. Stir well after each 20 second interval.
Working quickly, remove the ice cubes using the straws as holders. Quickly dip the ice cube into the chocolate, removing immediately and place on a baking sheet to harden. Once the ice starts to melt, remove the ice cube and discard. It is important to work very fast on this. Set the chocolate cups aside.
Next put the powdered gelatin in a small bowl and add the 1/4 cup of water. Stir and set aside.
Put two inches of water in the bottom portion of the broiler.
In the top portion, whisk together the egg yolks, 3/4 cups of the sugar, the pumpkin puree, vanilla, cinnamon, nutmeg, ginger, salt and milk.
Heat the pumpkin mixture, whisking occasionally until it is reduced by a third, about 10-15 mins. Pour the pumpkin mixture into a large mixing bowl and allow it to completely cool to room temperature.
In a medium mixing bowl, using the electric beaters, beat the egg whites until frothy.
Slowly add the remaining 1/4 cup of sugar until large peaks form.
Add 1/3 of the egg white meringue to the pumpkin mixture and fold in. Add the remainder of the meringue to the pumpkin mixture and continue to fold in.
In a small bowl, beat the whipping cream using the electric beaters until soft peaks form and is fluffy.
Add the whipping cream to the pumpkin mixture a 1/3 at a time, folding the mixture in thoroughly before adding the next 1/3.
Warm the gelatin mixture in the microwave for 10 seconds on high until syrupy. Add the mixture to the pumpkin mousse and fold in.
Place the mousse in the refrigerator and chill for 1 hour.
After it is chilled, put the mousse in a piping bag and pipe into the chocolate cups.
Add the chocolate decorations to the top and refrigerate for another 45 mins.
Keep refrigerated until it is time to eat them.
Notes
This recipe should be stored in an airtight container or covered with plastic wrap in the fridge for up to 5 days. After that, the mousse starts to break down.
• Only the chocolate cups can be frozen. You can make those up to 6 months in advance and freeze in an airtight container. The mouse cannot be frozen.
• Make these a day in advance for a quick dessert.
• This mousse is light an airy and the pumpkin flavour is not overpowering, more of a hint of pumpkin and light spices.
• This recipe could be used as a layer in a mousse cake.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.