Chocolate Covered Mousse Pumpkins
We are pumped for pumpkins! These adorable little chocolate-covered mousse pumpkins are velvety, rich, and filled with happiness. This crowd-pleasing treat will make you crave more of its pumpkin flavor and unctuous warm spice filling after just one bite, and will definitely leave you feeling jolly and cozy inside. To achieve this fun and vibrant orange color, Suncore Foods® Red Beet & Yellow Goldenberry Powders were mixed together. Baking is love made edible, so spread the love! We're sure you will have so much fun making these cuties.
Ingredients
Mousse:
13.5 oz white chocolate
3.9 oz milk
1 teaspoon vanilla extract
1.9 oz egg yolks
21 packet unflavored gelatin
6 tablespoons cold water
7.5 oz heavy cream
Mango Filling:
5 oz mango puree
1.4 oz sugar
1/4 cup of water
A Pinch of citric acid
1 packet of unflavored gelatin
Glaze
2.7 oz white chocolate
1.5 oz cocoa butter
1.5 tsp Suncore Foods® Red Beet Powder
1 tsp Suncore Foods® Yellow Goldenberry Powder
Directions
1. For Filling — Bloom the gelatin in cold water. Boil the mango puree, sugar and citric acid together, then take it out of the heat and stir in the gelatin. Pour the cream into the silicone molds, freeze for 6 hours (or overnight).
2. Mousse — Bloom the gelatin in cold water. Beat the egg yolks with the vanilla bean, boil the 7 milk, then slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C. Take the pan out of the heat and stir in the gelatin and white chocolate. Let the mixture cool. Whip the whipping cream until soft peaks form. Pour the white chocolate mixture back into the whipped cream bowl, fold to combine. Pipe the mousse into silicone molds and place frozen mango cream in the center, cover with more mousse. Freeze overnight.
3. Melt cocoa butter, add Suncore Foods® Red Beet Powder & Suncore Foods® Yellow Goldenberry Powder and white chocolate. Mix until incorporated. Spray over mousse cakes with airbrush or if you don't have airbrush, you can use a sponge to apply chocolate over cakes.