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 Tarts are light, delicious, and a beautiful way to satisfy both your seasonal traditionalists and your chocolate lovers!

Tools and Timing

·      Cute tart pans or serve ware

·      Heatproof whisk and medium saucepan

·      Two medium or large prep bowls and beaters

·      Small glass bowl for melting the white chocolate/butter

·      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 6 small tarts, but you could use different serve ware and make them larger…I also use up any leftover ingredients by making a parfait or two (see pictures below).

 

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

Ganache Glaze

·      4 ounces of semisweet chocolate (Baker’s recommended – see Tips, Tricks, and Tweaks)

·      4 Tbsp light corn syrup 

·      ½  cup heavy whipping cream

·      1 ½ tsp vanilla extract

Step by step

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

Begin your 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 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).

Here’s a quick ‘how-to’ video for all of your visual people out there!

Crust Base

·      3 cups ground gingersnaps to make crumbs

**I ground 66 Nabisco brand gingersnaps to get 3 cups of crumbs

·      12 Tbsp salted butter, melted

 

 

 

 

 White Chocolate Garnishes

 

·      2-3 ounces white melting chocolate

·      Splash of canola or soybean oil

·      *measurements depend on how many individual desserts you make

Prep your crust base

1.     As the ganache begins to cool, prep your crust base: melt 12 Tbsp of butter in a glass bowl in the microwave. Place gingersnaps in food processor in increments (I grind 11 at a time because I have a small 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 3 cups crumbs and butter; stir until all crumbs are coated.

2.     Fill tart pans/serve ware. Place a spoonful of crust base into each tin. Then, press the crust to the edge to create a ‘crust’ about ¼ inch wide. Finally, press crumbs down into the middle of your tart pan (add extra crumbs if needed during this process).

3.     Place crusts in refrigerator.

 


Prep your white chocolate garnishes

4.     Place chocolate and splash of oil in your glass bowl (I use the same glass bowl as above – I just wash/dry it between uses). Melt in the microwave in 30 second increments, stirring really well after each.

5.     Place a sheet of wax paper onto a flat plate or small platter.

6.     Transfer melted chocolate to piping bag.

7.     Using piping bag, create patterns on wax paper.

8.     Put in fridge to harden

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

Make your 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 medium 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 tarts:

 

1.      Remove harden crusts from fridge.

2.     Spoon pumpkin mousse into each crust, leaving room for a layer of ganache (I spoon about tablespoon to start). Using the back of a spoon, carefully spread the mousse evenly into your crust. Continue until you have mousse filling in each crust (if you have extra, it’s always nice to have a few leftover parfaits in the fridge – see below).

3.     Once all crusts have mousse, add ganache: carefully spoon ganache onto the top of your mousse and gently spread to the edge.

4.     Once all tarts are topped with ganache, get your white chocolate garnishes out from the fridge. Do this step quickly, as these can start to melt! Place garnishes on top of each tart as desired, then return completed tarts to fridge until you are ready to serve!

 

Serve and enjoy!

Fun tip: if you have any leftovers, use them to make Chocolate Pumpkin Parfaits! Just garb some cute glasses and layer your remaining ingredients. They last well in the fridge for up to 3 days!