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Chocolate pumpkin mousse in two small glasses beside a spoon and neutral linen
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Chocolate Pumpkin Mousse Recipe

An egg-free chocolate pumpkin mousse made with cocoa, powdered sugar, and whipped cream, portioned into six small chilled cups.
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Prep Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 small servings
Calories: 191.2
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup heavy whipping cream 238 g, cold; at least 36% milkfat
  • 1/2 cup plain canned pumpkin puree 122.5 g, cold; not pumpkin pie filling
  • 1/4 cup unsweetened natural cocoa powder 21.5 g
  • 1/2 cup powdered sugar 60 g
  • 1 teaspoon vanilla extract 4.2 g
  • 1/4 teaspoon ground cinnamon 0.65 g
  • 1/8 teaspoon fine salt 0.75 g

Equipment

  • 2 Mixing bowls one medium and one large
  • 1 Hand mixer
  • 1 Fine-mesh sieve
  • 1 Silicone spatula
  • 6 4-ounce dessert glasses or ramekins

Method
 

  1. Place a medium mixing bowl and the mixer beaters in the freezer for 5 minutes while measuring the remaining ingredients. Keep the cream and pumpkin cold.
  2. Sift cocoa powder and powdered sugar into a large bowl. Add pumpkin, vanilla, cinnamon, and salt. Whisk until smooth, scraping the sides and breaking up all dry pockets.
  3. Pour the cold cream into the chilled bowl. Beat on medium speed until medium-firm peaks form: it should hold a mound and still look smooth, not grainy. Stop before it turns stiff and buttery.
  4. Stir about one-quarter of the whipped cream into the pumpkin-cocoa mixture to lighten it. Add the remaining cream in two additions, folding with a spatula from the bottom over the top and turning the bowl. Stop when no white streaks remain.
  5. Divide evenly among 6 small 4-ounce glasses or ramekins. Cover without pressing on the surface and refrigerate for at least 2 hours. Serve cold.
  6. Keep covered at 40°F or below and use within 2 days for best texture. Do not leave out longer than 2 hours, or 1 hour if the room or outdoor temperature exceeds 90°F. Freezing is not recommended because the thawed texture can become watery.

Video

Notes

Contains milk. Nutrition is estimated per one-sixth of the mixture without optional cookies or other toppings. Use heavy whipping cream and plain pumpkin puree, not half-and-half or pumpkin pie filling. This is a soft spoon dessert, not a firm cake filling.
Video credit: Katie Higgins of Chocolate Covered Katie, 6 Ingredient Pumpkin Mousse, demonstrates the related egg-free pumpkin-and-cream mousse base. Her linked recipe whips the ingredients together and has no cocoa. This chocolate variation adds cocoa, increases powdered sugar, and whips the cream separately before folding; follow the amounts and method here.