“Food on the Hill” by Sue York
This week’s recipe:
Pumpkin Mousse in a Chocolate Cup
Photo by Sue York/ladailypost.com- 1 Container of melting candy chocolate (I got mine from Hobby Lobby)
- Paper muffin cups
- 1 brush to paint chocolate
- 1 (15oz) pumpkin
- 1 pkg. (6oz) instant vanilla pudding
- 1/4 cup milk
- 1 teaspoon ground cinnamon
- 2 cups cool whip
Photo by Sue York/ladailypost.com
Melt chocolate according to directions. “Paint” a layer of chocolate on the inside of the paper cup. I used a little fancier cups, but plain ones work just as well.
When you are done with the first layer of chocolate, put each cup in the refrigerator, and start working on the next cup.
Photo by Sue York/ladailypost.comBy the time you’re done with “painting” the last cup, your first cup should be hard enough to put the second layer on. Put 2 or 3 layers of chocolate on.
Photo by Sue York/ladailypost.comChill for at least ½ hour. Be very gentle when you peel off the paper coating. These can be made way ahead of time and kept in the refrigerator until ready for use.
Photo by Sue York/ladailypost.comMix with mixer pumpkin, pudding, milk, and cinnamon until well incorporated. Fold in cool whip carefully. Chill for at least 2 hours.
The mousse is Very Rich but not overly sweet! You can make the mousse as a side dish without the chocolate cup.
Pumpkin Mousse in a Chocolate Cup
Photo by Sue York/ladailypost.com