By Diane Forrest,
On Mother's Day this year my family went to lunch at the best restaurant in town. I can't say that I remember what I had for lunch, but I will never forget the dessert! It was two layers of moist delicious chocolate cake with a thick layer of chocolate mousse sandwiched in between. One of the best things I have ever eaten, and like my daddy would say...it was so good make you wanna slap ya mama!
Mousse is a dessert, like pudding, only light and airy. In fact, the word mousse is French meaning foam or lather. Chocolate mousse was once only a specialty of French restaurants during the 1800s, but can now be found in restaurants and households worldwide. The popularity of mousse can be attributed to the many varieties, accomplished by adding chocolate or pureed fruit into the mix.
With Thanksgiving now over, you may have some extra pumpkin laying around, so here is a recipe for Pumpkin Mousse. Today is National Mousse day, so celebrated by fixing some yourself, or if you are going out to eat, see if they have some mousse on the menu.
- 1 cup cold heavy cream
- 1 (15-ounce) can pumpkin puree
- 1/3 cup evaporated milk
- 1 (3.4-ounce) box pumpkin spice flavored instant pudding mix
- 1 teaspoon vanilla extract
- 1 cup Pecans
- Place the heavy cream into the bowl of a stand mixer fitted with the whisk. Whisk until medium peaks are formed, 1 to 2 minutes.
- In a separate bowl whisk together the pumpkin puree and milk. Add the pudding mix and vanilla and whisk to combine. Fold in the whipped cream and thoroughly combine. Transfer the mousse into 6 (7-ounce) dessert bowls or ramekins. Place in the refrigerator for at least 1 hour and up to 4 before serving.
- Coarsely chop the Pecans and sprinkle on top of the mousse just before serving.