This chocolate pumpkin mousse is a simple dessert that brings together two favorite fall flavors. It is smooth, rich, and made without any dairy, making it a great option for many diets.
With only about 15 minutes of active time, you can have this ready for the fridge. It needs a couple of hours to chill and set, so it’s a good choice for a dessert you can prepare in advance.
Why You’ll Love Chocolate Pumpkin Mousse
- Melting the chocolate with coconut oil over low heat helps it become smooth and glossy without scorching.
- Whisking the ingredients together off the heat prevents the mixture from becoming grainy and ensures a creamy result.
- A minimum two-hour chilling time is the key step that allows the mousse to firm up and develop its texture.
Chocolate Pumpkin Mousse Ingredients
- Chocolate Chips: Dairy-free semi-sweet or bittersweet chocolate chips work best. Check the label to confirm they are vegan if needed.
- Coconut Oil: Use refined coconut oil if you don’t want a noticeable coconut flavor. It helps the mousse set and gives it a silky feel.
- Non-Dairy Milk: Almond, oat, or soy milk are all fine choices. An unsweetened variety gives you more control over the final sweetness.
- Pumpkin Puree: Make sure to grab 100% pure pumpkin puree. Pumpkin pie filling will make the mousse too sweet and improperly spiced.
Exact quantities are in the recipe card below.
How to Make Chocolate Pumpkin Mousse
Step 1: Melt Chocolate
In a small saucepan, combine the dairy-free chocolate chips and coconut oil. Warm over low heat, stirring often, until everything is melted and smooth. This gentle heating prevents the chocolate from seizing.
Step 2: Mix the Mousse
Take the pan off the stove. Whisk in the non-dairy milk first, then add the pumpkin puree, maple syrup, and vanilla extract. Keep whisking until the mixture is completely smooth and uniform in color.
Step 3: Portion and Chill
Divide the mousse mixture evenly among four small serving dishes, like ramekins or jars. Place them in the refrigerator and let them chill for at least two hours. The mousse is ready when it’s firm and no longer liquid.
Storage Tips for Chocolate Pumpkin Mousse
Store leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days. Freezing is not recommended, as it can negatively affect the texture.
Expert Tips for Chocolate Pumpkin Mousse
- Chilling is essential. The mousse needs at least two hours in the refrigerator to set to the proper consistency.
- You can use bittersweet chocolate chips if you prefer a less sweet dessert.
- For a nice presentation, top the finished mousse with whipped coconut cream, shaved chocolate, or a sprinkle of cinnamon.
- Ensure you are using 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
What to Serve with Chocolate Pumpkin Mousse?
This mousse is pleasant on its own or with a dollop of whipped coconut cream. A sprinkle of flaky sea salt on top can also be a nice touch.
Chocolate Pumpkin Mousse Recipe FAQs
Can I use a microwave to melt the chocolate?
Yes, you can. Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until melted and smooth. Be careful not to overheat it.
Why didn’t my mousse set?
The most common reason is not chilling it long enough. It needs a minimum of two hours to firm up. Also, double-check your ingredient measurements, as too much liquid can prevent it from setting properly.
Can I make this with dairy?
Yes. You can substitute the non-dairy chocolate chips and milk with regular semi-sweet chocolate chips and whole milk or heavy cream if you don’t need the recipe to be dairy-free.
Chocolate Pumpkin Mousse
Ingredients
- 1 cup dairy-free semi-sweet chocolate chips 170g
- 1 tbsp coconut oil 15ml
- 1/2 cup unsweetened non-dairy milk 120ml
- 1/4 cup pumpkin puree 60g
- 2 tbsp maple syrup 30ml
- 1 tsp vanilla extract 5ml
Instructions
- Place the chocolate chips and coconut oil in a small saucepan.
- Set the pan over low heat and stir frequently until the chocolate is completely melted and smooth.
- Remove the saucepan from the heat. Whisk in the non-dairy milk until the mixture is well combined.
- Add the pumpkin puree, maple syrup, and vanilla extract to the saucepan.
- Whisk until all ingredients are fully incorporated and the mixture is glossy and uniform.
- Carefully pour the mousse into 4 small ramekins or glass jars.
- Transfer the jars to the refrigerator to chill for at least 2 hours, or until the mousse is firm to the touch.
- Before serving, you can let the mousse sit at room temperature for 5-10 minutes to soften slightly.
