This pumpkin chocolate mousse is packed with warm, cozy flavors. If you love the combination of dark chocolate and pumpkin spice, this dessert is for you. Give this a try if you’re looking for recipes that are perfect for fall, like these pumpkin spice chocolates, which are another yummy option.
Ingredients and Substitutions
I like to use chopped dark chocolate when making this mousse, but you can substitute chocolate chips or any type of chopped chocolate you prefer.
I used canned pumpkin puree in this mousse, but you can use fresh if you prefer. If using canned, make sure that you don’t accidentally use pumpkin pie filling, otherwise the end result will be too sweet.
Pumpkin pie spice gives this mousse it’s warm, earthy flavor. If you don’t have pumpkin pie spice, you can substitute half a teaspoon of cinnamon, plus pinches of cloves, nutmeg, ginger, and allspice.
Step-by-Step Recipe Instructions
Add the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
Add the pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and melted dark chocolate to a food processor or blender.
Blend until smooth, scraping down the sides of the food processor or blender as necessary.
Transfer that mixture to a bowl or container, then refrigerate for at least one hour before serving.
Optional Toppings
Garnish this mousse with a sprinkle of chocolate shavings or some finely chopped pecans before serving, if desired.
Pumpkin Chocolate Mousse Recipe
Equipment
- Food processor or blender.
Ingredients
- 1 cup chopped dark chocolate (or substitute chocolate chips)
- 1 1/4 cup pumpkin puree (canned or fresh)
- 1/4 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Add 1 cup chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
- Add 1 1/4 cup pumpkin puree, 1/4 cup maple syrup, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, and melted dark chocolate to a food processor or blender.
- Blend until smooth, scraping down the sides of the food processor or blender as necessary.
- Transfer that mixture to a bowl or container, then refrigerate for at least one hour before serving.
Notes
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Store in an airtight container in the fridge for up to five days.
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Optional toppings for this mousse include chocolate shavings or finely chopped pecans.
