Cooking Instructions
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Step 1
Place
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)
, and
Honey (1 Tbsp)
in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken.
Step 2
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.
Step 3
Pour into serving bowls or glasses. Cool and then chill for 4-6 hours, preferably overnight.
Step 4
To make the pumpkin mousse, whisk 100 grams of the
Pumpkins (3 1/2 cups)
with
Powdered Confectioners Sugar (1/4 cup)
and the
Pumpkin Pie Spice (2 Tbsp)
. Reserve the remaining pumpkin puree.
Step 5
Whisk 100 grams of the pumpkin puree with about 100 grams of the
Mascarpone Cheese (2 cups)
until smooth.
Step 6
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.
Step 7
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.
Step 8
Sift over some Pumpkin Pie Spice if desired, garnish with
Pumpkin Seeds (to taste)
, and chill.
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