
White Chocolate Pumpkin MousseRecipe by Chef Michael Williams Prep time 2 hours 10 mins Cook time 5 mins Here is an incredibly yummy option to the traditional pumpkin pie. Velvety smooth and creamy with all those holiday flavours…enjoy! Ingredients 1 398mL can pumpkin (not pumpkin pie filling) ¼ cup whipping cream 1 teaspoon cinnamon ¼ teaspoon nutmeg 2 tablespoons brown sugar 3 squares (about 90g) Baker’s brand (or another high quality) pure white chocolate 1 cup whipping cream (whipped to firm peaks) Directions Mix the pumpkin, ¼ cup whipping cream, cinnamon, nutmeg, and brown sugar in a medium pot on medium heat for 5 minutes, stirring frequently with a whisk. Cut the chocolate into small pieces and then stir into the hot pumpkin mixture until it has melted and is completely incorporated. Transfer to a mixing bowl and place mixture into the fridge and chill completely. About 2 hours. Now remove from fridge and fold in half of the whipped cream until completely incorporated and then fold in the second half. Serve in a wine or martini glass or just a bowl and then top with some grated white chocolate (cheese grater) and cinnamon. Enjoy! Variations Not so big on white chocolate or already have dark chocolate at home then go ahead and substitute. Stir a couple of heaping tablespoons of the mousse into a hot cup of coffee for a pumpkin latte. Top with whipped cream, shaved white chocolate and cinnamon for a gourmet drink.

White Chocolate Pumpkin MousseRecipe by Chef Michael Williams

Here is an incredibly yummy option to the traditional pumpkin pie. Velvety smooth and creamy with all those holiday flavours…enjoy!

1 398mL can pumpkin (not pumpkin pie filling)
¼ cup whipping cream
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons brown sugar
3 squares (about 90g) Baker’s brand (or another high quality) pure white chocolate
1 cup whipping cream (whipped to firm peaks)

Mix the pumpkin, ¼ cup whipping cream, cinnamon, nutmeg, and brown sugar in a medium pot on medium heat for 5 minutes, stirring frequently with a whisk.
Cut the chocolate into small pieces and then stir into the hot pumpkin mixture until it has melted and is completely incorporated.
Transfer to a mixing bowl and place mixture into the fridge and chill completely. About 2 hours.
Now remove from fridge and fold in half of the whipped cream until completely incorporated and then fold in the second half.
Serve in a wine or martini glass or just a bowl and then top with some grated white chocolate (cheese grater) and cinnamon.
Enjoy!

Not so big on white chocolate or already have dark chocolate at home then go ahead and substitute.
Stir a couple of heaping tablespoons of the mousse into a hot cup of coffee for a pumpkin latte. Top with whipped cream, shaved white chocolate and cinnamon for a gourmet drink.