Ingredients:
For the Pumpkin Mousse:
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp vanilla extract
For the Ganache:
- 1/2 cup Bhang dark chocolate (FOR CANADA, JUST PUT DARK CHOCOLATE CHIPS)
- 1/4 cup heavy cream
For the S’mores Topping:
- 1/4 cup graham cracker crumbs
- 1/4 cup mini marshmallows
-
1 tbsp melted butter
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10mg per serving(for canada only)
Instructions:
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Prepare the Mousse:
- In a bowl, whip the heavy cream until soft peaks form.
- In a separate bowl, mix the pumpkin puree, brown sugar, spices, and vanilla.
- Gently fold the whipped cream into the pumpkin mixture until smooth.
- Spoon the mousse into small clay pots and refrigerate for 1 hour.
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Make the Ganache:
- Heat the heavy cream in a small saucepan over medium heat until it starts to simmer.
- Remove from heat and pour over the chocolate chips. Let sit for a minute, then stir until smooth.
- Let cool slightly, then pour a thin layer over the chilled mousse in each clay pot.
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Add S’mores Topping:
- Mix graham cracker crumbs with melted butter.
- Sprinkle the crumbs over the ganache.
- Top with mini marshmallows and lightly toast with a kitchen torch or under the broiler for a few seconds.
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Serve:
- Serve chilled with the rustic clay pots for a cozy, fall-themed Thanksgiving dessert!
Enjoy the layers of pumpkin, rich chocolate, and crunchy s’mores!