The combination of pumpkin puree and chocolate has recently become very popular on social media. I’ve tried this mousse with both Hokkaido and butternut squash pumpkin varieties and 85% cocoa chocolate to keep it low-carb. Despite the intense chocolate flavor, I find the taste of pumpkin noticeable.
Ingredients:
- 250 g pumpkin puree (e.g., Hokkaido pumpkin)
- 125 g dark chocolate (80-85% cocoa)
- 1 teaspoon (or to taste) cinnamon or gingerbread spice (optional)
Additional:
- 150 g heavy cream (30%), chilled
- 1 tablespoon powdered erythritol
- Cocoa powder for dusting (optional)
Preparation:
- Prepare the pumpkin puree in the oven according to the recipe: “Pumpkin Puree”. Alternatively, you can cook it in water or steam. To do this, peel the pumpkin (only Hokkaido doesn’t need peeling), halve it, remove the seeds, cut it into pieces, and cook it in steam or water. Blend the softened pumpkin and strain it through a sieve.
- Measure out 250 g of pumpkin puree and transfer it to a saucepan.
- Finely chop the chocolate.
- Heat the pumpkin puree strongly and remove it from the heat. Add the chopped chocolate and stir until the chocolate melts and a smooth mixture forms. Stir in the cinnamon.
- Transfer the mousse to serving glasses or cups and chill in the refrigerator until cold, or overnight.
- Whip the heavy cream until stiff peaks form, adding the powdered erythritol towards the end of whipping.
- Spread the whipped cream over the mousse. You can dust with cocoa powder.
- Serve immediately or chill in the refrigerator
