Mexican Chocolate Pumpkin Mousse
Indulge in the decadently creamy and spiced flavors of Mexican Chocolate Pumpkin Mousse, a dessert that’s as luxurious as it is easy to make. This no-bake treat combines the rich essence of melted semi-sweet chocolate and espresso powder with the velvety smoothness of pumpkin purée, creating a harmony of bold flavors perfectly complemented by warm cinnamon and a subtle kick of cayenne pepper. Sweetened with maple syrup and folded with fluffy whipped cream, this mousse is delightfully airy yet deeply satisfying. Garnish with dark chocolate shavings, a dollop of whipped cream, and a sprinkle of cinnamon for a stunning finishing touch. Ready in just 25 minutes (plus chilling time), this six-serving dessert is perfect for fall gatherings, holiday dinner parties, or any time you crave a sweet, spicy twist.
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Recipe Information
Ingredients
- 200 grams semi-sweet chocolate chips
- 120 milliliters whole milk
- 1 teaspoon instant espresso powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cayenne pepper
- 240 grams pumpkin puree
- 60 milliliters maple syrup
- 240 milliliters heavy whipping cream
- 1 teaspoon vanilla extract
- 30 grams dark chocolate shavings (optional, for garnish)
- 60 milliliters whipped cream (optional, for garnish)
- 0.5 teaspoon ground cinnamon (optional, for garnish)
Instructions
In a small saucepan over low heat, combine the semi-sweet chocolate chips, whole milk, and instant espresso powder.
Stir constantly until the chocolate chips are fully melted and the mixture is smooth. Remove from heat.
Add the ground cinnamon and ground cayenne pepper to the melted chocolate mixture and stir to combine. Let it cool slightly for 5 minutes.
In a medium bowl, whisk together the pumpkin puree and maple syrup until smooth and well incorporated.
Fold the cooled chocolate mixture into the pumpkin mixture until well combined. Set aside.
In a separate large bowl, use an electric mixer to beat the heavy whipping cream and vanilla extract until medium-stiff peaks form. Be careful not to overbeat.
Gently fold the whipped cream into the chocolate-pumpkin mixture in three batches, being careful to maintain the mousse's light and airy texture.
Divide the mousse evenly into serving glasses or bowls and smooth the tops with a spoon.
Chill in the refrigerator for at least 2 hours or until set.
Before serving, garnish with dark chocolate shavings, a dollop of whipped cream, and a sprinkle of ground cinnamon, if desired.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 32.3 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
