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Pumpkin Chocolate Layered Mousse

This is fun pumpkin dessert which my children love. Layers of chocolate crumble and creamy mousse which are topped with a little coconut cream made into eyes make this a delicious and healthy treat. I used a can of pumpkin puree but you can steam pumpkin or squash and then blend it up to form a thick puree if wished. Watch our video of how to make this delicious dessert on our you tube channel.

Pumpkin Chocolate Layered Mousse

Overview

Difficulty – Easy

Time – 15 minutes preparation and 2 minutes cooking

Serves – 4

What’s good about it?

Pumpkin is a great source of vitamin C and carotenoids – important antioxidants for protecting the skin from free radical damage as well as helping production of collagen which helps keep the skin look plump and glowing.

The coconut cream can also be used to ice cakes and muffins to replace traditional sugary buttercream. You can also flavour it with different extracts or add a little raw cacao powder for a chocolate icing.

Ingredients

Coconut cream

1 x 400g can of full fat coconut milk

2tsp sweet freedom or maple syrup

30g dairy free chocolate, melted

Pumpkin Layer

120g pumpkin puree

Juice and zest of 1 orange

2tsp gelatine or agar agar

1/2 tsp ground cinnamon

30g soft dates or raisins

1tbsp vanilla extract

pinch of sea salt

100ml coconut cream

Chocolate Layer

115g pecans

30g raw cacao powder

100g soft dates or raisins

1tbsp vanilla extract

Instructions

  1. First make the coconut cream. Spoon the top thick cream from the can of coconut milk and place in a bowl. Beat in the sweet freedom or maple syrup until smooth. Spoon the mixture into a piping bag then place in the fridge until needed.
  2. Make the chocolate crumble. Place the pecans in a food processor and blitz to form fine crumbs. Add the raw cacao, dates and vanilla and process to form a crumble. Set aside
  3. Make the pumpkin mousse. Place the orange juice and gelatine in a small pan and heat gentle until the gelatine has dissolved. Place the juice and the remaining ingredients in a food processor or nutri bullet and process to form a thick puree.
  4. To assemble spoon a little of the chocolate crumble into the base of glasses. Top with a little pumpkin mousse and repeat with the layers finishing with the pumpkin mousse. Pipe two eyes with the coconut cream and a little melted chocolate for the eye balls.
  5. These will keep in the fridge for 2 days.

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