Are you planning any more holiday entertaining this year? New Year’s Eve perhaps? Looking for that perfect dessert that will wow your loved ones and keep you feeling like you didn’t veer off course?
This is it. My Choco Pumpkin Mousse is a wonderful ending for a holiday meal when you don’t want to overindulge, but still want to feel like you’ve had a sweet treat. Serve it in very small cups or shot glasses for a rockin’ presentation that just might shock and amaze your guests. All the while keeping the portion reasonable both satisfy your sweet tooth while remaining guilt free.
Super easy to make. It’s really a simple dessert that will keep, so making it ahead when you have so much else going on decreases your stress level.
HGK’s Choco Pumpkin Mousse
makes 12 servings
6 large Medjool dates
1 cup unsweetened chocolate almond milk
2 cups vegan chocolate chips
2 12 oz. boxes Mori Nu Extra Firm Silken Tofu, water poured out
1 Tbsp vanilla
1 15 oz. can pumpkin puree
Soak dates in unsweetened chocolate almond milk until dates are soft.
Melt chocolate chips in microwave in a microwave safe bowl. It took my microwave 2 minutes on high power to do this. Stir chocolate and transfer to a food processor or high powered blender.
Place soaked dates and all liquid, plus the rest of the ingredients, into food processor or blender. Blend until creamy. Your mousse is ready! Immediately transfer to one large bowl or individual serving cups and refrigerate until ready to serve.
1/2 cup raw cashews
1/4 cup plus 1 Tbsp unsweetened almond milk
1/4 cup (3 large Medjool) dates, pitted
1/2 tsp vanilla
Place all ingredients into a high powered blender and blend, tamping down, until smooth.