Chocolate Pumpkin Mousse Cups

I love combining two of my favorite flavors: pumpkin spice and CHOCOLATE! I also find that, after eating a scrumptious, multi-course meal (like Thanksgiving), I don’t have room for a heavy dessert. These Chocolate Pumpkin Mousse Cups are light, delicious, and a beautiful way to satisfy both your seasonal traditionalists and your chocolate lovers!

Ingredients

Ganache Glaze

• 2 ounces of semisweet chocolate (Baker’s – see Tips, Tricks, and Tweaks)
• 2 Tbsp light corn syrup 
• ¼ cup heavy whipping cream
• 3/4 tsp vanilla extract

White Chocolate Pumpkin Mousse

• ½  cup heavy cream
• 3 ounces white chocolate (1/2 cup white chocolate chips)
• 4 ounces cream cheese, softened
• 1/3 cup pumpkin puree
• 3 Tbsp powdered sugar
• ½ tsp pumpkin pie spice
• ½ tsp vanilla
• Pinch of kosher salt

Crust Base

• 1 ½ cup graham cracker crumbs (or 21 gingersnaps to make crumbs) *gingersnaps will give your dessert a stronger fall flavor; you choose!
• 6 Tbsp salted butter, melted

Chocolate Swirl Garnishes

• ½  ounce white melting chocolate
• ¾ ounce semisweet or dark chocolate chips
• Splash of canola or soybean oil
• *measurements depend on how many individual desserts you make; use a 2:3 ratio (white melting chocolate: semisweet chocolate) and adjust accordingly

Whipped cream to serve (optional)

Tools and Timing

• Cute serving jars or serve ware
• Heatproof whisk and small saucepan
• Medium prep bowl and beaters
• Small glass bowl for melting the white chocolate
• Cutting board and butcher knife (for cutting chocolate)
• Food processor (or plastic bag and rolling pin/food mallet)
• Piping bag, flat plate or cutting board,  and wax paper(if making chocolate swirls – optional)
• Plastic wrap
• Total time: about 45 minutes to prep; 30 minutes to chill
• Yield: I made 3 30-ounce desserts, but you could use smaller serve ware  and make more!

Background

This recipe is a fall rendition of my Dark Chocolate Mousse Cups; I love the original recipe because it is so versatile as you can add a variety of layers and flavors for various seasons!

The ganache was adapted from The Brewer and the Baker

The mousse was adapted from My Baking Addiction

Step-by-step

*Get cream cheese out of the fridge when you begin so it can begin to soften.

Ganache Glaze

1. Chop the chocolate into chunks (think chocolate chip sized); this will help them melt quickly so the chocolate doesn’t burn.
2. Measure corn syrup and cream into a small sauce pan. Place over medium-high heat and bring to a boil, stirring frequently.
3. When the mixture starts to boil, turn off heat and add vanilla and chopped chocolate.
4. Whisk until smooth and then let the mixture rest for 30 minutes (set timer).

Prep your crust base

1. As the ganache begins to cool, prep your crust base: melt 6 Tbsp of butter (I use the same glass bowl as above – washed and dried) in the microwave. If using gingersnaps, place 21 gingersnaps in food processor and pulse until crumbs form (or you could place them in a ziplock bag and smash them to create crumbs – the crumbs will be larger, but this works if you don’t own a food processor). Combine 1 ½ cups crumbs and butter; stir until all crumbs are coated. Set aside.

Prep your chocolate swirls (if using)

1. Place both kinds of chocolate and your splash of oil in your glass bowl. Melt in the microwave in 30 second increments, stirring really well after each.
2. Place a sheet of wax paper onto a flat plate or small platter.
3. Transfer melted chocolate to piping bag.
4. Using piping bag, create swirls patterns on wax paper.
5. Put in fridge to harden.

White Chocolate Pumpkin Mousse

1. Measure and melt white chocolate in a small glass bowl. Microwave at 30 second intervals, stirring after each (I usually do this twice, for a total of 60 seconds). Set aside to cool slightly.
2. In a prep bowl, cream your softened cream cheese (whisk on medium for about 30 seconds). Add pumpkin puree and beat. Add powdered sugar and beat to incorporate.
3. Slowly beat in the white chocolate.
4. Add vanilla, pumpkin pie spice, and salt. Beat thoroughly.
5. Measure heavy cream into your other medium prep bowl.  Beat on high until stiff peaks form. Set aside.
6. Incorporate the whipped cream and pumpkin cream cheese mixture: Scoop out 1/3 of your whipped cream and fold into white chocolate and cream cheese mixture. Once folded, add the white chocolate and cream cheese mixture into the remaining whipped cream and fold until combined.

Assemble

When your ganache has rested for 30 minutes, begin to assemble your mousse cups:

You have options here: I like to put a layer of ganache, then two layers of crust and mousse respectively, and finally top with ganache…but you could start with your crust and mousse and simply top with ganache…

Keep in mind, you will make different numbers of servings depending on the size of your serve ware! If I have leftovers, I like to make extra jam jars and save them for tomorrow’s dessert! These last well in the fridge for two days.

Right before serving, garnish with

• Whipped cream and a sprinkle of cinnamon
• Whipped cream and a piece of a ginger snap
• Whipped cream and a chocolate swirl
• If I’m using a Ghirardelli White Chocolate bar for this recipe, I also like to use my last two white chocolate squares as a garnish (cut carefully and place artfully with whipped cream)

Serve and Enjoy

Other Options

Skip the ganache and serve delicious Pumpkin Mousse Cups! Simply skip making your ganache and follow the steps above! Yum!

Skip the crust base for a smoother experience!

Tips, Tricks, and Tweaks

The first ingredient in Baker’s chocolate bars is semi-sweet chocolate while most semisweet chocolate chips list a form of sugar as their first ingredient…so, choosing Baker’s when creating a ganache results in a richer, more sophisticated dessert!