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!
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.