Dark Chocolate Cinnamon Oat Pudding with Pumpkin Mascarpone Mousse … dessert that was waiting to happen. Some things are meant to be and this certainly was. It’s a little late but is headed off for the #virtualpumpkinparty hosted by Sara over at Cake Over Steak. I had pudding ready in the fridge and some fresh pumpkin puree that I made yesterday.
There’s something about the season. The minute summer ebbs away, I reach out for the pumpkin. More often than never, you will find some oven roasted pumpkin in the fridge. On luckier days, I’ll have already made it into a puree! I love the sweetness it offers, and the ease of use. This was breakfast a few days ago, a very inspired one actually. The fresh pumpkin puree that I made day before was calling my name. So was my hungry rumbling tummy.
Trying to stay more full and get healthier everyday with least fuss {and more veggies!}, this fall inspired breakfast bowl was goodness stirred together. Greek yogurt whisked with honey and a 1/2 cup of fresh chilled pumpkin puree. Some absolutely delicious granola and a drizzle of honey finished it off. I roast pumpkin for salad too quite often. This is one of my favourites, a tossed salad with chickpeas!
So you can imagine that I’m a huge fan of this humble vegetable and the #virtualpumpkin party was just the thing to grab my attention. I read it off Amisha’s instastory on instagram, and Sara was good enough to have me over, even though I was late. The requirements for the pumpkin party were simple … ‘share an original pumpkin-based recipe on your blog. It can be a dessert, a main dish, a cocktail, etc. – it just needs to incorporate pumpkin or a similar winter squash in some way.‘
So here I am, with a really simple, fast track dessert, which is quite healthy actually. The base is a Dark Chocolate Oat Pudding, slightly different from the one I shared here a few days ago. I skipped the walnuts, made the process simpler, and used cinnamon to tie in the flavours. The layers are chocolate pudding, spices sweet pumpkin puree, and a whipped pumpkin mascarpone mousse. I made tiny fondant pumpkins too!
Please catch the rest of the pumpkin love at the Virtual Pumpkin Party page here.
Dark Chocolate Cinnamon Oat Pudding with Pumpkin Mascarpone Mousse
Ingredients
Dark Chocolate Cinnamon Oat Pudding
- 400 g milk
- 200 ml low fat cream
- 30 g cocoa powder
- 1 tsp cinnamon powder
- 35 g breakfast oats
- 150 g dark couverture chocolate chopped
- 75 g brown sugar
- 30 g honey
Pumpkin Mousse
- Fresh pumpkin puree from 400g pumpkin chilled {100g+300g}
- 450 g mascarpone
- 4-5 tbsp powdered sugar {to taste}
- 2 tsp pumpkin pie spice mix
- Pumpkin seeds to garnish
Instructions
Dark Chocolate Cinnamon Oat Pudding
- Place all ingredients in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken.
- Once it becomes as thick as a custard, take off heat, allow to cool, then puree with an immersion blender or blend in a food processor until smooth.
- Pour into serving bowls / glasses.
- Cool and then chill for 4-6 hours, preferably overnight.
Pumpkin mouse
- Whisk the pumpkin puree with sugar to taste and the pumpkin pie spice. {Reserve the remaining pumpkin puree}
- Whisk 100g of the pumpkin puree with about 100g of the mascarpone until smooth.
- Gently whisk/fold in the remaining mascarpone so as not to lose volume. {Gently add more sugar if required.}
- Place into a piping bag fitted with a star nozzle.
Assemble
- Divide the reserved pumkin puree over the set chocolate pudding using a piping bag. Level out gently.
- Pipe the mascarpone pumpkin mousse over the pumpkin puree.
- Sift over some pumpkin pie spice if desired.
- Garnish with pumpkin seeds.
- Chill until ready to serve.