Dark Chocolate Cinnamon Oat Pudding with Pumpkin Mascarpone Mousse
Dark Chocolate Cinnamon Oat Pudding with Pumpkin Mascarpone Mousse is a simple, fast track dessert, which is quite healthy actually. The layers are oat chocolate pudding, spiced sweet pumpkin puree, and a whipped pumpkin mascarpone mousse. Eggless, wholegrain & gluten free, it's truly yum!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 4 hours hrs 20 minutes mins
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
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.