Pumpkin Puree
- 200g Pumpkin Purée
- Mousse
- 230g Valrhona Dulcey Chocolate
- 400g Double Cream
- 4 Gelatine Bronze Leaf
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Ginger
- 1/ Teaspoon Cinnamon
Valrhona Dulcey Chocolate and Pumpkin Mousse
Rebecca Marshman
24th August 2023
Valrhona Dulcey Chocolate and Pumpkin Mousse
120 min
Ideal autumnal recipe
Ingredients
Method
Pumpkin Puree
First make the pumpkin purée by peeling the pumpkin and roasting in the oven at 160 till soft. Then blend till smooth and add the spices.
Making The Mousse
Next melt your chocolate gently on the microwave till smooth. Then place the purée in a pan and heat, pour the hot purée over the chocolate and mix.
After that you need to bloom the gelatine. Place the gelatine into cold water to bloom.
While gelatine is blooming heat 100ml of the double cream in a pan. Then strain the water from the gelatine and add to the cream and mix well. Then pour the cream into the chocolate and pumpkin and mix well. Leave covered and to cool.
Next take the rest of the cream and whip to soft peaks, then take your pumpkin mix and fold into the cream.
Once all the cream is folded into the cream place into a piping and pipe into the desired mould then freeze!
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
