Chocolate Pumpkin Mousse Cake

Rich, creamy and really delicious, this chocolate pumpkin mousse cake with Oreo crust is all you need this season. If you like the combination of chocolate and pumpkin then this triple mousse cake is perfect for you! You will need only 10 minutes to cook it and around 60 minutes to prepare it, plus chilling time. Here is the recipe:

Ingredients:

For the crust:

• 1 Oreo Crust (store-bought or homemade)

For the pumpkin mousse:

• 1 can (15 oz.) solid-pack pumpkin
• 120 grams (1/2 cup) heavy cream
• 160 grams (2/3 cup) heavy cream (35% fat), chilled
• 1 teaspoon gelatin powder
• 1 tablespoon plus 1 teaspoon (20 ml) water, cold

For the pumpkin pie spice mousse:

• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 120 grams (1/2 cup) heavy cream
• 160 grams (2/3 cup) heavy cream (35% fat), chilled
• 1 teaspoon gelatin powder
• 1 tablespoon plus 1 teaspoon (20 ml) water, cold

For the white chocolate mousse:

• 150 grams (5 oz.) white chocolate
• 120 grams (1/2 cup) heavy cream
• 160 grams (2/3 cup) heavy cream (35% fat), chilled
• 1 teaspoon gelatin powder
• 1 tablespoon plus 1 teaspoon (20 ml) water, cold

To garnish (optional):

• Chocolate ganache
• Mini pumpkin chocolate cookies
• Cocoa powder

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Instructions:

• Make the Oreo crust. While setting in the fridge, prepare the pumpkin mousse.
• Mix gelatin into the cold water and let it sit for 3 minutes to set.
• Meanwhile, in a saucepan, pour the pumpkin from the can and 1/2 cup heavy cream; set over low heat, stirring, until smooth and well incorporated (around 3 minutes).
• Then, apply the gelatin in the mixture; stir to dissolve and combine with the other ingredients (1 minute). Remove from the heat; set aside to cool at room temperature.
• In a mixing bowl, beat the remaining 2/3 cup chilled heavy cream until creamy. Pour the pumpkin gelatin mixture in it and beat until well incorporated.
• Pour the mixture over the crust (smooth the top with a spatula) and place in the fridge for around 15-20 minutes to set, until you prepare the next mousse layer.
• The next procedure is almost the same: Mix gelatin into the cold water and let it sit for 3 minutes to set.
• In a saucepan, pour the pumpkin pie spice, vanilla extract, and 1/2 cup heavy cream; set over low heat, stirring, until smooth and well incorporated (around 3 minutes).
• Then, apply the gelatin in the mixture; stir to dissolve and combine with the other ingredients (1 minute). Remove from the heat; set aside to cool at room temperature.
• In a mixing bowl, beat the remaining 2/3 cup chilled heavy cream until creamy. Pour the pumpkin gelatin mixture in it and beat until well incorporated.
• Pour the mixture over the pumpkin layer; smooth the top with a spatula. Place in the fridge for around 15-20 minutes to set.
• Now, make the last layer. The process is quite similar: In a heatproof pan, add the white chocolate and 1/2 cup heavy cream. Apply the pan over a dish with simmering water, over low heat, until the chocolate is melted and combined.
• In the meantime, mix gelatin into the cold water and let it sit for 3 minutes to set. Then, apply the gelatin over low heat until it dissolves and put it over the melted white chocolate mixture. Set aside to cool at room temperature.
• In a mixing bowl, beat the remaining 2/3 cup chilled heavy cream until creamy. Pour the melted chocolate mixture and beat until well incorporated. Spread over the pumpkin spice layer. Smooth the top with a spatula.
• Put in the fridge for at least 6 hours (or ideally overnight) to set.
• After that, run a sharp knife around the edges of the triple mousse cake in order to remove the sides of the dish.
• Before serving, decorate with chocolate ganache and/or mini pumpkin chocolate cookies or simply dust with cocoa powder (if desired). Slice.

Enjoy!