I’ve turned this very simple but amazing mousse into all kinds of treats, from chocolate cake, to layered dessert, to truffles. It has a texture that’s very smooth and creamy, but due to the pumpkin its consistency is thicker and heavier than ordinary chocolate mousse (folding in some whipped cream would probably result in a lighter mousse, but the sweetness and flavour would have to be adjusted). I’ve had rave reviews from everyone who tried it, and it’s deceiving even the most vocal pumpkin haters. The flavours can be adjusted – cinnamon, vanilla and a hint of nutmeg are essential, but I’ve also used pumpkin spice mix or added a little oriental flavour with cardamom and coriander.
Lately I’ve served it with a base of Spekuloos cookie crumbs and topped with frozen raspberries, as shown in the picture.
Pumpkin chocolate mousse
- 1kg pumpkin (Hokkaido), should yield about 600-700g puree
- 150g coconut oil/fat
- 150g powdered sugar
- 100g unsweetened cocoa powder, possibly a little more depending on the moisture of the pumpkin puree
- 50g dark chocolate
- Vanilla, cinnamon, nutmeg to taste
1. Bake the whole pumpkin on a baking sheet at 150°C in the middle of the oven for about 60 mins, then carefully cut open, remove the seeds, and put the flesh (with skin, unless it’s become charred) into a large bowl. Don’t drain, unless it’s very watery. Puree with a hand blender.
2. Add the coconut fat and chopped dark chocolate while the pumpkin mash is still warm, then stir until thoroughly melted down and absorbed.
3. Add the powdered sugar and cocoa powder in two or three steps, mixing well each time until its smooth. If the mousse is still too runny afterwards, add more cocoa and sugar: depending on the pumpkin, some have quite soft, watery flesh, while others are drier. The mousse should not easily drip off a wooden spoon once it’s reached the correct consistency.
4. Season with vanilla, cinnamon and a little pinch of nutmeg. (I’ve also added tonca bean sometimes, or coriander and cardamom).
5. Cover with foil or clingfilm, allow to cool in fridge overnight.
6. Serve as a dessert, or, if the consistency is thick enough, use as a single-layer chocolate cake covered in chocolate ganache, or roll small balls in cocoa powder/dried raspberry/etc and serve as chocolate truffles
Additional note: If the sweetness and consistency is not to your taste, add honey or maple syrup for added sweetness instead of more powdered sugar. If it’s not chocolatey enough, I’d recommend adding more dark chocolate, as it may become too grainy if more cocoa powder is added (unless the mousse is overall too runny.