Milk (14 oz)
Low-Fat Cream (3/4 cup)
Unsweetened Cocoa Powder (1/3 cup)
Ground Cinnamon (1 tsp)
Old Fashioned Rolled Oats (1/3 cup)
Dark Couverture Chocolate (2/3 cup)
Brown Sugar (1/3 cup)
Honey (1 Tbsp)
in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken.
Once it becomes as thick as a custard, take off heat, allow to cool, then puree with an immersion blender or blend in a food processor until smooth.
Pour into serving bowls or glasses. Cool and then chill for 4-6 hours, preferably overnight.
To make the pumpkin mousse, whisk 100 grams of the
Pumpkins (3 1/2 cups)
Powdered Confectioners Sugar (1/4 cup)
Pumpkin Pie Spice (2 Tbsp)
. Reserve the remaining pumpkin puree.
Whisk 100 grams of the pumpkin puree with about 100 grams of the
Mascarpone Cheese (2 cups)
Gently whisk or fold in the remaining mascarpone so as not to lose volume. Gently add more sugar if required. Place into a piping bag fitted with a star nozzle.
Divide the reserved pumpkin puree over the set chocolate pudding using a piping bag. Level out gently. Pipe the mascarpone pumpkin mousse over the pumpkin puree.
Sift over some Pumpkin Pie Spice if desired, garnish with
Pumpkin Seeds (to taste)
, and chill.