Easy Chocolate Mousse with Pumpkin Whipped Cream

Decadent. Silky. Smooth. An easy recipe for a delicious dessert.

Course Dessert

Cuisine American

Prep Time 2 10

Cook Time 8

Total Time 2 18

Servings

Calories 597kcal

2 cups Whipping Cream chilled
12 oz semisweet Chocolate Dark/Plain, chips or bar broken into chunks (do not use unsweetened)
5 Tbls Honey

Stir 3/4 cup of the cream, chocolate and honey together in a medium saucepan over low heat. Keep stirring until the chocolate is melted and the mixture is smooth and blended well.
Remove from heat and Cool, stirring occasionally.
While the chocolate is cooling - in a large bowl, beat 1 1/4 cup of cream until soft peaks start to form.
Fold the cream into the chocolate mixture, in 2 - 3 separate additions until each addition is well incorporated.
Divide the mousse into eight 3/4 cup dishes. (Can get up to ten 1/2 cup servings)
Refrigerate mousse until set, at least 2 hours.
Once mousse is set and serving time is close, prepare the topping.

Place heavy cream & powdered sugar in a stand mixer, beat on high until stiff peaks form
Combine pumpkin puree, pumpkin pie spice and sugar, mix well.
10. Fold pumpkin puree into whipped cream until mixed well. Top each dish of chocolate mousse with the whipped cream. Garnish with shaved chocolate if desired. Keep chilled until ready to serve.

You can make the mousse 1-3 days ahead of time. Prepare the whipped cream the same day.