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October 7, 2015

White Chocolate Pumpkin Mousse with Chocolate Bowls - #Choctoberfest

Welcome to day three of #Choctoberest with Imperial Sugar! Today's recipe involves a little work, but isn't difficult at all, and the results are well worth the effort. Impress your family or dinner guest with this elegant looking and sounding dessert of White Chocolate Pumpkin Mousse served in Chocolate Bowls!

Elegant and light, this yummy pumpkin mousse showcases the Fall flavors of pumpkin and gingersnap cookies, but with the fun twist of being served in chocolate bowls.

Thank you to our #Choctoberfest Gold Sponsor, Imperial Sugar, for providing the sugar for this recipe! Imperial Sugar has been around for over a century. You can use their products with confidence, and know you'r sweet recipes are going to come out perfect! I highly recommend checking out the Imperial Sugar website for lots of sweet recipe inspiration.

The idea of chocolate bowls is a simple one, and only requires one ingredient, plus balloons, to make a fun dish to hold your dessert. Think ice cream, whipped cream and fruit, pudding... anything you'd like. With Fall being here though, my mind is set in pumpkin mode, so I was on the hunt for a dessert that contained pumpkin. As I was searching the Internet for pumpkin desserts, I came across just what I was looking for, a white chocolate pumpkin mousse. I was surprised and happy to see that the recipe was from a fellow #Choctoberfest participant too, Wendy from A Day in the Life on the Farm.



My daughter and I made these chocolate bowls late at night, and it was a lot of fun, not to mention easy! It was our first time attempting them, and was a really fun project. You just inflate the number of balloons you'll need, we made four, and tie with a knot, then wash and dry them. Set aside and place the chocolate chips in a microwave safe medium sized bowl, and microwave them on high for 60 seconds. Give the chips a good stir and continue microwaving at 30 second intervals, stirring after each time, until chocolate is completely melted. (If you prefer, you can melt the chocolate over a double-boiler) Allow melted chocolate to cool until it is just barely warm before you start dipping the balloons. If it is to hot, the balloons will pop.


Line a baking sheet with aluminum foil or parchment paper, and place a couple of tablespoons of the melted chocolate on the foil, and swirl slightly to make a small circle. Do this for each chocolate balloon you are making. Take a balloon by the knot, and dip the bottom of it into the bowl of chocolate, about 1/3 of the way up the balloon. Lift and allow any excess chocolate to drip back into the bowl, and place the balloon in the center of a chocolate circle. Hold the balloon steady for a couple of seconds to give the chocolate a chance to set, then repeat with the rest of the balloons. Refrigerate the dipped balloons for at least 30 minutes, to allow the chocolate to completely set. (We left ours in overnight).


To deflate the balloons, take a pair of scissors and snip a small hole near the knot where you tied it, and allow the air to escape slowly. Don't use a pin and "pop" the balloon, as this will cause damage to the chocolate bowl. Gently peel the balloon from the chocolate bowl once it is completely deflated. And there you have it, chocolate bowls! We do recommend making one or two more bowls then you think you'll need. We made four, but one of them, our first bowl, didn't turn out very pretty, so we ate our mistake, :) and used the three left for our photo.


To make the mousse, place pumpkin puree, Imperial Sugar, 1/2 cup of the heavy cream, the white chocolate and spices into a medium sized pot. Cook and stir over medium heat, until sugar is dissolved and chocolate is melted. Set mixture aside and allow to cool. Once chocolate and pumpkin mixture is cooled, place the remaining 1 1/2 cups heavy cream into the bowl of a stand mixer, and beat until light and fluffy and soft peaks form. Slowly fold the cooled chocolate and pumpkin mixture into the whipped cream, in 3 batches, just until incorporated.


Spoon mousse into the chocolate bowls, sprinkle with crushed cookie crumbs and serve.

Now that wasn't to difficult, was it? This light and airy mousse is a rich and decadent dessert, that will satisfy every one's sweet tooth.

White Chocolate Pumpkin Mousse with Chocolate Bowls

Ingredients

For The Chocolate Bowls
1 12 oz bag chocolate chips (We used Ghiradelli semi-sweet to cut down the overall sweetness of the dessert a bit).
4 small balloons

For The White Chocolate Pumpkin Mousse
1/2 cup pumpkin puree
1/4 cup Imperial Sugar
2 cups heavy cream, divided
1 cup white chocolate chips (I used Ghiradelli)
1/4 teaspoon cinnamon
Dash of ground cloves
6-8 Gingersnap Cookies, crushed

Directions

To Make the Chocolate Bowls

Inflate 4 balloons, tie with a knot, then wash and dry them. Set aside.
Place the chocolate chips in a small to medium sized bowl, and microwaved them on high for 60 seconds.
Give the chips a good stir and continue microwaving at 30 second intervals, stirring after each time, until chocolate is completely melted. (If you prefer, you can melt the chocolate over a double-boiler)
Allow melted chocolate to cool until it is just barely warm before you start dipping the balloons. If it is to hot, the balloons will pop.
Line a baking sheet with aluminum foil or parchment paper, and place a tablespoon or so of the melted chocolate on the foil for each balloon, and spread into small circles.
Take a balloon and dip the bottom of it into the melted chocolate, about 1/3 of the way up the balloon.
Place dipped balloon on a chocolate circle, and hold for a few seconds for the chocolate to set.
Continue with the rest of the balloons.
Refrigerate balloons for at least 15 minutes to allow chocolate to completely set. We left ours in overnight.
Make a small hole in the top of the balloon near the knot where you tied it, and allow the air to escape slowly. I used a pair of scissors to do this. Don't use a pin and "pop" the balloon, as this will cause damage to the chocolate bowl.
Gently peel the balloon from the chocolate bowl once it is completely deflated.

Note: You'll have a little bit of chocolate left after making four chocolate bowls. You can place the leftover chocolate in a piping bag to make chocolate garnishes, or use in another recipe.


To Make the White Chocolate Pumpkin Mousse

In a medium sized pot combine the pumpkin, Imperial Sugar, 1/2 cup of the heavy cream, white chocolate and spices.
Cook and stir over medium heat, until sugar is dissolved and chocolate is melted. Set aside and allow to cool.
Place the remaining 1 1/2 cups heavy cream into the large bowl of a stand mixer.
Beat cream until light and fluffy and soft peaks form.
Slowly fold the cooled pumpkin mixture into the whipped cream, in 3 batches.
Divide mousse between the 3 - 4 chocolate bowls and garnish with crushed cookie crumbs.

Have you ever made chocolate bowls before? If so, what did you serve in them?





Don't forget we have a giveaway going on this week for #Choctoberfest! Just hop over to my Giveaway Post, and enter for your chance to win an amazing array of prizes. It's a chocolate lovers dream!

*I received complimentary samples of sugar from Imperial Sugar, to use in my recipes during #Choctoberfest. I was not paid to write this post, and all opinions are my own.

4 comments:

  1. I saw that chocolate bowl idea using balloons on pinterest and wondered how it would work. Thanks so much for sharing April.

    ReplyDelete
    Replies
    1. It takes a little work, but my daughter and I had fun, so it was worth it.

      Delete
  2. I cant definitely see why you said you might make the bowls smaller last time. While I could probably down one of this size by myself I shouldn't!

    ReplyDelete
    Replies
    1. That was my reasoning Erin. While I could eat a whole bowl, I shouldn't! lol

      Delete

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