Happy Halloween, Bakers! What Halloween is without a Pumpkin?

We decided to make Mousse Pumpkins and have fun coloring them.

Our Pumpkins are rich flavored pumpkin-spice mousse with a pumpkin-chocolate cremeux inside. We recommend using kitchen scales to measure ingredients, as US cups measurement is not accurate enough for the Mousse Recipe.

Prep Time: 30 min
Refrigeration Time Mousse: from 4 hours to overnight
Refrigeration Time Cremeux: from 3 hours to overnight
Servings: 3
Equipment: Kitchen Scale, Decorating Bags, Pumpkin Silicone Treat Mold, Truffles Silicone Mold

Jump to Ingredients

Starting with the Pumpkin Cremeux:

Soak 1/2 (1g) of Gelatin Sheet in cold water for about 5-10 minutes.
Meanwhile, combine 1 Egg Yolk and 1 tsp (3g) Cornstarch.
Add 4 tbsp (50g) Pumpkin Puree and mix well. Pour into a saucepan.
Place a saucepan on a stove and heat on a medium-low heat while mixing. Remove from heat when the mixture thickened. To check, swipe the mixture with a spatula, the mixture should not close in and have a furrow.
0.3 oz (10g) Black Chocolate and mix well.
Add 1 tbsp (15g) Butter and mix until fully incorporated.
Wring the soaked Gelatin and add to the mixture.

8. Transfer Pumpkin Cremeux to the piping bag and fill out 6 slots in the truffle silicon mold. You can use any shape/ size of mold which is smaller than the main pumpkin mold. Distribute the Cremeux evenly: start filling all slots in half, and continue to fill out all slots at the same time bit by bit. In this case, you can be sure your pieces will be the same size. Put the mold in a freezer overnight or for at least 3 hours.

Let’s make a spicy Mousse!

9. Soak 2 1/2 (5g) Gelatin Sheets in cold water for about 5-10 minutes.

10. Meanwhile, in a pot, combine (140ml) Heavy Whipping Cream, (50ml) Orange Juice, Spices, and 1 tsp Vanilla Extract. Transfer to a stove. Remove from the heat once the mixture starts to boil.

11. Pour the mixture over 2.7 oz (75g) White Chocolate. Mix well until the chocolate dissolves.

12. Add in soaked and wrung Gelatin, and mix.

13. Incorporate 1/2 cup (100g) Ricotta Cheese.

14. Whip (60ml) Heavy Whipping Cream.

15. Gradually pour the ricotta mixture over whipped cream in a few steps, mixing it well.

16. Transfer the Mousse into piping bags. Fill in pumpkin halves in a Pumpkin silicon mold. Distribute the Mousse evenly: start filling all slots in half, and continue distributing remaining Mousse between mold slots bit by bit.

17. Take out the Pumpkin Cremeux from the freezer. Remove from the mold and insert in a center of each pumpkin half.

18. Smooth the surface of pumpkin mold slots and put the mold in a freezer overnight or at least for 4 hours.

Assembly and decor of our Halloween Spooky Dessert:

19. Take Pumpkin Mousse out from the freezer.

20. Heat the frying pan. Remove 2 pumpkin halves from the mold. Put the piece on a frying pan and move it a bit. The surface will melt and become more even. Repeat with the second piece. Now place two pieces together to combine. Use melted remains to smooth gaps between pieces. Repeat for all pumpkin halves.

21. Congrats, your Halloween Pumpkins are ready!

If you gonna serve them as they are, just put them in a fridge for about an hour-two before serving.

Here is what you should do if you decide to color the Pumpkins:

22. Add water to 1 tsp Activated Charcoal and 1 tsp Orange Glow Powder to make a paste. Add 1 drop of Orange Coloring to a Glow Powder if needed. Use a brush to color pumpkins. We also sprayed one of them with Black Edible Color.

Keep Mousse Pumpkins in the fridge before serving. If you are planning to serve them the next day, it is better to use a spray color for decor or not use a lot of water in coloring, so the decor will not drip. Store in a closed container.

Enjoy your Spooky Dessert!