Chocolate-Pumpkin Mousse

The chocolate and pumpkin complement each other wonderfully in this airy, yet richly decadent dessert. I've even given it as a gift and heard about it for months afterward. For an elegant and picture-perfect dessert, garnish with whipped cream, shaved chocolate, and 'Pirouette' cookies--the round, cream-filled, wafer, stick cookies that come in a tin.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 220 Calories

Ingredients

• 1 cup milk
• 1 cup semisweet chocolate chips
• 1 tablespoon vanilla extract
• ½ cup water
• ⅓ cup white sugar
• 3 tablespoons white sugar
• 1 (.25 ounce) package unflavored gelatin
• 2 teaspoons pumpkin pie spice
• 1 ½ cups pumpkin puree
• 4 large eggs, separated

Recipe Instructions

Step 1

Pour water into a small bowl and sprinkle gelatin over top to soften. Set aside.

Step 2

Combine milk, 1/3 cup sugar, vanilla extract, and pumpkin pie spice in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is just starting to boil, 4 to 5 minutes. Add gelatin mixture and stir until completely dissolved. Add chocolate chips and stir until completely melted.

Step 3

Whisk egg yolks in a small bowl and pour into the chocolate mixture. Continue to heat, stirring constantly, until thickened and almost boiling. Add pumpkin puree and stir until smooth. Remove from the heat.

Step 4

Beat egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add remaining 3 tablespoons sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form. Fold egg whites into the pumpkin custard in 3 batches.

Step 5

Spoon mousse into 8 ramekins and place in the refrigerator until chilled, at least 4 hours.