Mexican Chocolate Pumpkin Mousse Recipes

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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

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

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

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