Mexican Chocolate Pumpkin Mousse Recipes

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MEXICAN CHOCOLATE PUMPKIN MOUSSE



Mexican Chocolate Pumpkin Mousse image

This is definitely the kind of dessert that makes people ask, "Is it really vegan?". The combo of pumpkin and chocolate is very flavorful and interesting. I've used this before to make little tarts, but it's really good on its own.

Provided by theprettyvegan

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 (15 ounce) can pumpkin puree
12 ounces silken tofu
2 -3 tablespoons soymilk
1/4 cup cocoa powder
4 ounces agave nectar
1 tablespoon cinnamon
1 teaspoon nutmeg
1 pinch salt
1/2 cup nuts (I like toasted almonds)

Steps:

  • Combine all ingredients EXCEPT NUTS in blender/food processor.
  • Blend until completely smooth.
  • Spoon into cups (or pie shells) and chill for 1 hour.
  • Garnish with a sprinkle of cinnamon and nuts.

Nutrition Facts : Calories 200.1, Fat 12.4, SaturatedFat 2.2, Sodium 164.4, Carbohydrate 18.7, Fiber 5.1, Sugar 3.7, Protein 9.6

MMMMM... PUMPKIN MOUSSE



Mmmmm... Pumpkin Mousse image

Make and share this Mmmmm... Pumpkin Mousse recipe from Food.com.

Provided by weekend cooker

Categories     Dessert

Time 10m

Yield 6 puddings, 6 serving(s)

Number Of Ingredients 6

1 (3 1/2 ounce) box vanilla flavor instant pudding and pie filling mix, mix
1/4 teaspoon ground cinnamon
1 (5 ounce) can fat-free evaporated milk
1 cup pumpkin
2 tablespoons sugar
1 1/2 cups whipped topping (thawed)

Steps:

  • Combine pudding mix and pie spice in a medium bowl.
  • With whisk, add evaporated milk, mix until well blended.
  • Add pumpkin, mix well.
  • gently fold whipped topping into pudding mixture.
  • Spoon into serving dishes.
  • Top with additional whipped topping and pie spice, if desired.
  • Serve immediately, or cover and refrigerate.

CHOCOLATE PUMPKIN MOUSSE



Chocolate Pumpkin Mousse image

I saw this on the Today show and it sounded great. I wanted to make sure I remembered to try it. It's from Peggy Kotsopoulos new book.

Provided by justmedp

Categories     Dessert

Time 1h10m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 6

2 cups pumpkin puree (should be cooked)
1/3 cup unsweetened cocoa powder
1/3 cup maple syrup
1/2 cup coconut butter (make sure it's heated to point of being liquid)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla

Steps:

  • This mousse is so light, so airy, so decadent, and so HEALTHY! The secret ingredient? Pumpkin! This guilt-free goodie helps to energize, combat stress and lower heart disease. Plus it's super high in fiber, helping to curb cravings and balance blood sugar levels.
  • To prepare the chocolate mousse: Add all ingredients to a bowl and mix well with a fork. Refrigerate for an hour before serving. That's it!
  • Serving.
  • I normally serve this in a short martini glass and garnish with berries and/or shaved chocolate.

Nutrition Facts : Calories 101.9, Fat 1.1, SaturatedFat 0.6, Sodium 5.3, Carbohydrate 25.8, Fiber 2.8, Sugar 16.8, Protein 2

DOUBLE LAYER CHOCOLATE PUMPKIN MOUSSE PIE



Double Layer Chocolate Pumpkin Mousse Pie image

A delicious, decadent combination!! The flavor of pumpkin pie is always a hit, but this no-bake pumpkin pie shares the spotlight with another favorite flavor, rich and decadent chocolate!!

Provided by Chef mariajane

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups chocolate cookie crumbs
1 1/2 cups butter, melted
8 ounces bittersweet chocolate, chopped
2 tablespoons butter, softened
1 cup 35% cream
1 (250 g) package cream cheese, softened
1/2 cup light brown sugar, packed
1 cup pumpkin puree
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon clove
1 cup 35% cream
whipped cream (to garnish)
freshly grated nutmeg

Steps:

  • CRUST: In a bowl, combine cookie crumbs and butter until moistened. Pat evenly into bottom and up sides of 10-inch pie plate. Bake in 350F oven for about 10 minutes or until firm. Let cool.
  • CHOCOLATE GANACHE LAYER: In a bowl, place chocolate and butter. In a small saucepan bring cream to a boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled pie crust.
  • PLace in refrigerator for about 1 hour or until set.
  • PUMPKIN LAYER: Meanwhile, in large bowl, cream the cream cheese and sugar until fluffy. Beat in pumpkin puree, vanilla, cinnamon, ginger, and cloves until smooth.
  • Whip 1 cup whipping cream. Fold half of the cream into pumpking mixture untl light. Fold in remaining whipped cream until well combined.
  • Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm.
  • MAKE AHEAD: Cover and refrigerate for up to 2 days. Garnish with cream and nutmeg before serving.

Nutrition Facts : Calories 881.7, Fat 78.9, SaturatedFat 48.1, Cholesterol 229.6, Sodium 529.3, Carbohydrate 42.2, Fiber 0.3, Sugar 13.7, Protein 6.6

MEXICAN CHOCOLATE MOUSSE WITH BURNT RUM



Mexican Chocolate Mousse With Burnt Rum image

Mexican chocolate and white rum add up to more than your average chocolate mousse. Cook time includes chill time.

Provided by Charmie777

Categories     Dessert

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 5/8 ounce) box mexican chocolate, chopped
1/2 cup whole milk
3/4 teaspoon salt
3/4 cup white rum
4 cups chilled heavy whipping cream, divided
cinnamon- almond cookie
chocolate shavings
filo pastry, triangles dusted with sugar

Steps:

  • Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts.
  • Stir constantly until all sugar in chocolate is dissolved, about 13 minutes.
  • Add rum to chocolate; using long match, immediately ignite rum.
  • Carefully stir chocolate mixture with long spoon until flames subside.
  • Transfer chocolate to large bowl. Cool to room temperature.
  • Using electric mixer, beat 3 cups cream in large bowl until peaks form.
  • Working in 2 batches, fold whipped cream into chocolate mixture.
  • Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.).
  • Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies, chocolate shavings, or filo triangles.

Nutrition Facts : Calories 499.1, Fat 36.5, SaturatedFat 22.2, Cholesterol 109.7, Sodium 181, Carbohydrate 36.7, Fiber 1.8, Sugar 31.1, Protein 3.5

MEXICAN CHOCOLATE MOUSSE



Mexican Chocolate Mousse image

I am a fan of chocolate mousse and especially like the kind made in Mexican restaurants. I created this recipe because I wanted a mousse that didn't contain eggs or alcohol. I hope you enjoy it as much as my family does.

Provided by TheHeavenlyHeatherly

Categories     Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 piece mexican chocolate, 1 tablet (I use Nestle ABUELITA Instant Beverage mix in Tablet form.)
1 teaspoon salt
1/2 cup milk
1 teaspoon cocoa powder
1/2 cup instant chocolate pudding mix
1 pint whipping cream

Steps:

  • 1) In a small pot, melt 1 tablet of Mexican chocolate in the milk on medium heat. Stir frequently until tablet is dissolved and mixture is free of large clumps. Add salt. Mixture may appear grainy. Take off heat and set aside to cool.
  • 2) In a large bowl, stir cocoa powder and nstant pudding mix. Slowly add whipping cream to dry mix. Beat on high until mixture thickens. Add chocolate/milk/salt mixture and beat on high until fluffy. Chocolate mixture may be warm when added.
  • 3) Fill cups and chill 2-3 hours. I find the mousse tastes even better after at least 6 hours in the fridge. Can be topped with whip cream or cool whip.

Nutrition Facts : Calories 431.1, Fat 45.2, SaturatedFat 28.1, Cholesterol 167.3, Sodium 641.6, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 3.5

PUMPKIN MOUSSE



Pumpkin Mousse image

I have not had this, but my thought is to top my chocolate cheesecake with a dollop of pumpkin mousse on Thanksgiving. This is from Food Network

Provided by Cook4_6

Categories     Dessert

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (15 ounce) can pumpkin
3 cups heavy cream
3/4 cup superfine sugar
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
ginger snaps, for garnish

Steps:

  • Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan.
  • Simmer over medium heat for 5 minutes. Cool fully.
  • Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.
  • Pour into a serving dish and crumble the ginger snaps over top before serving.

Nutrition Facts : Calories 399.3, Fat 33.1, SaturatedFat 20.6, Cholesterol 122.3, Sodium 34.6, Carbohydrate 25, Fiber 0.3, Sugar 19.8, Protein 2.4

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