This pumpkin mousse cake is a light and delicious dessert. A combination of two favourite desserts in one with a chocolate cake base topped with a light pumpkin mousse.
Although I enjoy pumpkin pie, I wanted something different. There is a cheesecake recipe that we both like where I used a cake base instead of biscuit, so this was a start to my pumpkin dessert process. I didn’t want to make a pumpkin cheesecake though so my mind wandered to a pumpkin mousse.
I normally make a pumpkin mousse with just cream and have used cream cheese too. This can be a bit heavy, so to keep this dessert light, I used simply cream and pumpkin but added gelatine to keep the dessert light.
The dessert did set in a couple of hours due to the gelatin but to be sure that it is extra set, perhaps keep it in the fridge overnight. Or make it first thing in the morning, then it will be ready for dinner or supper.
The flavour combination of the sweet pumpkin and the moist chocolate cake is just delicious. It felt light when eating a slice. Light enough to consider having another piece too!
I decorated my pumpkin mousse cake with a light dusting of cocoa powder but you could drizzle melted chocolate or pipe whipped cream all over it for a show stopper of a dessert. Bars of chocolate do not last long in my cupboard so it was just safer for me to use cocoa powder.
The team at our vets enjoyed this cake. Whilst the Chief Taster is out of the country, I’ve been taking my baking to them to enjoy. This removes the temptation for me to eat a whole dessert to myself and to give them a baking thanks for all the hard work that they do. They look after my mini zoo well and it’s always a pleasure to pop along there too! What better way to say thanks then with a pumpkin mousse cake!
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