Two Kinds of Chocolate Mousse with Candied Pumpkin

Rating: 3.86 / 5.00 (64 Votes)

Total time: 1 hour

Servings: 8.0 (servings)

For the dark chocolate mousse:

For the white chocolate mousse:

For the ganache glaze:

For the candied pumpkin:

For garnish:


For the dark chocolate mousse, soak gelatin in ice-cold water.

Bring milk to a boil, add espresso, salt and squeezed gelatine. Break couverture into pieces, add and mix in with a hand blender. Whip the cream until not too stiff, heat the milk couverture mixture to 30 °C and fold in the cream.

For the light chocolate mousse, melt couverture in a water bath or in the microwave.

Soak gelatine in ice-cold water. Whip cream until semi-stiff and chill. Beat egg yolks with granulated sugar over steam until foamy.

Stir the well squeezed gelatine with alcohol, vanilla, lemon juice and salt into the still warm yolk mixture and dissolve in it.

Now stir in the melted couverture with a whisk and let the mass cool down a bit. Fold the cream loosely and evenly into the chocolate mixture.

For the candied pumpkin, boil water, vitamin C and sugar. Pumpkin, peeled and cut into 1 cm cubes, add and refrigerate 1 night.

The next day, strain the pumpkin, boil the decoction, add remaining sugar and let cool. Add the pumpkin cubes and leave to mature refrigerated for another 3 days.

Poured into screw-top jars, the candied pumpkin will keep for weeks.

Pour into silicone dome molds, freeze for 4 hours, then glaze with ganache glaze.

For the ganache glaze, bring milk and cream to a boil, add remaining ingredients and emulsify with a hand blender (without mixing in air).

Temper to approx. 30 °C ü

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