Pumpkin Swirl Dark Chocolate Mousse

October has had it’s own lovely messages telling us the autumn season is in full swing. October shows us wonderful changes everywhere—not just in the trees and not just colorful hues. Sometimes October shows us fluffiness!

FLUFFY PLANT

Around here, October shows us floatiness, too! Being outside in the crisp fall air is conducive to dropping in and saying “Hello” to folks!

BALLOON UP CLOSE 2

October brings us orange things too.

BITTERSWEETPAINT

And Halloweeny things.

HALLOWEEN TREES

And harvesty things.

free_plenty_of_pumpkins_wallpaper-426951-1286854509

You see where I’m going here? These are just the inspiration I need for October edition of Mousse!

PUMPKIN CHOCOLATE SWIRL MOUSSE

Pumpkin Swirl Dark Chocolate Mousse – Serves 8

This is incredibly simple to make! Start off with a batch of tofu-based dark chocolate mousse:

  • 12 ounces silken tofu
  • 2/3 cup 100% cocoa
  • 1 1/2 teaspoons vanilla
  • 1 cup pitted Medjool dates
  • 1/4 cup coconut milk or more, as needed, for desired thickness

Blend it all up and put it in the refrigerator in a covered container. Then blend up the pumpkin part.

  • 15 oz pumpkin puree
  • 12 ounces silken tofu
  • 1/2 cup maple syrup
  • 1 teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 1 tablespoon tapioca flour

Watch those spices! They can easily be too much. Taste and adjust and be sure to refrigerate this mousse for at least half an hour in a covered container. You will find that the cinnamon and pumpkin pie spices need some time to blend themselves in and become “one” with the mousse. Then you can play with the two mousses any way you want!

Results:  I liked the pumpkin mousse but only after it sat overnight in the refrigerator, When it was just freshly made, the spices overwhelmed the pumpkin flavor.

Hubbin’ — not feeling the pumpkin love.

Neither of us liked our first serving which had about equal amounts of dark chocolate and pumpkin.

I put the next serving together with a little dark chocolate mousse in the bottom of the dish, then the pumpkin and then a small swirl of the chocolate on top. Much better! I decided on a garnish of chopped roasted, salted pistachio nuts. Skin them so you get the green color.

At this rate, my pumpkin will be gone before the dark chocolate mousse is used up, That’ll be just fine for my Hubbin’! In fact, I’d be very happy with just the pumpkin mousse which is far lighter.

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