Chocolate Pumpkin Mousse
A rich, dairy-free mousse made by melting chocolate with pumpkin puree, then chilling it until set.
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.
Notes
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.