I had this idea to combine chocolate and pumpkin together, but how?
MOUSSE of course.
For the chocolate part I have my eternal go to chocolate mousse I found on the book MIETTE.
Everything in this book is special and delicious and more so when you taste it in person at their San Francisco Store.
Now for the pumpkin mousse I had to try a few. Frist I tried one that used whipped egg whites, but the consistency was different between the two mousses. Then, I tried one with store bought custard in the ingredients. Very good but you can feel the “packaged” taste.
Next I found this delicious recipe made with condensed milk. And everything made with condensed milk is the best. Enjoy
From the book "Miette"
1/2 cup sugar
1/4 cup water
6 ounces of dark chocolate
6 large egg yolks
1 teaspoon vanilla extract
1 1/4 cups heavy cream
Combine the sugar and water in a pan, bring to the boil, turn down to a simmer and cook for approx 4 minutes until the sugar is completely dissolved.
Melt the chocolate in the microwave in very short intervals, first a minute, than 30 sec. untill meted
Whisk the eggs yolks until thick and lemon colored. On a low speed pour in the sugar syrup until light and the mixture has doubled in volume.
On a low speed add the melted chocolate to the egg mixture. Scrape down and whisk until fully incorporated.
In another bowl whipp the cream until it holds soft peaks. Slowly add the chocolate mixture and the vanilla extract to the cream. Carefully use a wodden spoon to fold the chocolate mixture in to the cream untill uniform.
From the epicurius website
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin purée
1/4 teaspoon kosher salt
3 cups heavy cream
Heat condensed milk in a medium saucepan over medium. Cook, stirring constantly with a rubber spatula, until slightly darker in color, 10–12 minutes. Stir in pumpkin and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 4 minutes more. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids with a rubber spatula. Set aside to cool.
Using an electric mixer on medium-high speed, whip cream to medium peaks in another large bowl. Transfer one-third of cream to a small bowl, cover, and chill until ready to use. Mix a few spoonfuls of remaining whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture. Transfer to 2-quart dish or divide among 8 glasses. Chill at least 3 hours.
Line a ring with acetate or parchment liner
Place rings on a tray lined with parchment paper.
Start by pipping the chocolate mousse up to half the ring. Move to the refrigerator until it sets.
While you wait make the pumpkin mousse
Once the chocolate mousse is set pipe the pumping mousse up to the rim
Set in the refrigerator, then move to the freezer until you are ready to cover with the chocolate mirror coating.
Chocolate mirror Glaze
This is originally Jacques Torres recipe.
1 envelope of gelatine
1 cup sugar
1/2 heavy creamy
1/4 cup cocoa powder
1. In a saucepan, combine 1/2 cup water, sugar, heavy cream and cocoa powder. Simmer for about 20 minutes until mixture slightly thickens.
2. Place 1 tablespoon cold water in a small bowl. Sprinkle gelatin over top and let soften 5 minutes. Remove chocolate mixture from the heat and whisk in gelatin mixture until thoroughly combined.
3. Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute.