No Bake Pumpkin Mousse Recipe in Chocolate Cups
No bake pumpkin mousse recipe in chocolate cups is a delicious creamy pumpkin dessert for when you're craving those warm fall flavors.
Servings 24 Cups
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Ingredients
Pumpkin Mousse
- 16 oz pumpkin puree
- 2 tbsp vanilla
- 3 egg yolks
- 3 egg whites
- 1 cup sugar divided
- ¼ cup milk
- 1 cup heavy whipping cream
- 1 tbsp powdered gelatin
- ¼ cup water
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- chocolate decorations
Chocolate Cups
- 1 cup chocolate wafers 6 oz
- 2 cups water for ice cube trays
Instructions
- 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.
• 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.
Nutrition
Calories: 130kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 119mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3125IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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.
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