Who needs pie when you have a pumpkin mousse tart? This sweet treat is extra special with it’s black-bottomed spiced chocolate crust and custardy French cruller toppings.
I have a hunch that some of you are afflicted with a very grave illness.
female food blogger intuition, future physician clairvoyance, or has something to do with the numerous comments I received on last week’s Friday sweet treat that were essentially shrieks of YES FINALLY NO PUMPKIN.
There is a bit of pumpkin fatigue going around, and I don’t like it. I don’t like it one bit.
To be clear, I place full blame on the reappearance of the PSL (aka pumpkin spice latte, for the uninitiated) in JULY, when we were supposed to be preoccupied with seasonally appropriate fare like ice cream sundaes and peach crumbles, and instead felt compelled to sweat it out with warm cinnamon nutmeg spiced frothy espresso milk in our bellies because everyone else was doing it.
Guilty, as charged.
So while I realize your eyes might be glazing over just from reading the title, I beg you to BLINK IT OUT. Get that blood pumping again.
We have pumpkin mojos to, uh, “reinvigorate”. And there is not a moment to lose.
I actually had not been intending on making this, but sometimes a recipe chooses you and not the other way around.
And normal people totally randomly decide to make 3 component tarts with 4 hour chill steps in them on weeknights.
When they don’t even have all the ingredients.
It’s not like I’m crazy or anything.
You believe me, right?
Okay, fine, so I might have been pulling my hair out and ruing my life choices just a tad bit, but that was all forgotten when I took my first bite.
Let me spell it out for you: PUMPKIN MOUSSE. FUDGY FLOURLESS CHOCOLATE SPICE CAKE. CUSTARDY FRENCH CRULLERS.
This may not be your momma’s pumpkin pie, but it is the first step on the road to pumpkin fatigue recovery.
And it will look sooooo nice on our Thanksgiving tables. All classy-like.
Two birds, one stone? I like the way we think.
- 1 cup unsalted butter
- 8 oz semisweet chocolate
- 6 eggs
- ¾ cup sugar
- ½ cup Dutch-process cocoa powder
- pinch of salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- 5 egg whites
- 1 cup sugar
- ½ cup mascarpone
- 2½ cups heavy cream
- ¼ cup warm water
- 3 tsp powdered gelatin
- 1½ cups pumpkin puree
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- 1 cup whole milk
- ½ cup unsalted butter
- 3 tbsp sweetened condensed milk
- ½ tsp salt
- 1 cup all purpose flour
- 5 eggs
- ¼ tsp baking powder
- 1 quart vegetable oil, for frying
- ¼ cup confectioner's sugar
- For the cake, heat the oven to 325F. Grease a 10-inch round springform or baking pan. Set aside.
- Set a heatproof bowl over a pot of boiling water. Add the butter and chocolate to the bowl and allow it to heat until melted, stirring frequently.
- In the meantime, combine the eggs, sugar, cocoa powder, salt, and spices in the bowl of a stand mixer fitted with the whisk attachment. Run the mixer on low speed and slowly pour the chocolate mixture down the side, into the egg mixture. Mix until just combined.
- Transfer the batter to the prepared pan and bake for 20-25 minutes, until the cake is slightly firm to the touch. Let cool completely.
- For the mousse, in the heatproof bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and sugar. Place the stand mixer bowl over a pot of boiling water. Whisk constantly until the sugar is dissolved and the mixture is warm, Reattach the bowl to the stand mixer and mix on medium-low speed until the mixture doubles or triples in volume. Transfer to a clean metal bowl and set aside.
- In the same stand mixer bowl, combine the mascarpone and cream. Whisk until stiff peaks form. Fold this mixture into the egg-chocolate mixture. Set aside in the refrigerator.
- Place the warm water in a small bowl and sprinkle the gelatin over the top. Allow to sit for 3-4 minutes to bloom. Microwave in 10-20 second intervals, until dissolved.
- In a separate bowl, whisk together the pumpkin with the cinnamon, ginger, and nutmeg. Whisk a small amount of pumpkin into the gelatin, to temper it, and then whisk the gelatin into the pumpkin puree. Fold the egg/cream mixture into the pumpkin mixture until combined.
- With the chocolate cake remaining in the springform pan, spread the pumpkin mousse over the top. Smooth with an offset spatula. Freeze for 2 hours or overnight, until set.
- To make the crullers, in a medium saucepan over medium heat, combine the milk, butter, sweetened conensed milk, and salt. Stir until the butter has melted and the mixture is simmering.
- Add the flour to the milk mixture and cook, stirring constantly, for 1-2 minutes, until the dough starts to pull away from the sides of the pan.
- Transfer the flour/milk mixture to the bowl of a stand mixer. Mix on low for 1 minute. Add an egg and mix until well-combined. Mix in the baking powder. Add the remaining eggs, one at a time, until a smooth paste forms. Transfer the batter to a piping bag fitted with a large star tip. Line a pan with parchment paper. Pipe the batter on the sheet into small S shapes. Freeze until firm, at least 2 hours.
- In a large skillet or pot, heat the oil to 350F. Line a pan with parchment paper.
- Slide the crullers into the hot oil and cook for 2 minutes per side, until golden brown. Transfer to the pan to cool.
- Remove the cake from the freezer and let cool for 1 hour to thaw. Top with the crullers and a sprinkling of confectioner's sugar before serving.
For more Thanksgiving-worthy treats, check out these:
From Around the Web:
Pumpkin Cinnamon Roll Cake from The Baker Chick
Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping from Keep It Sweet
Pumpkin Spice Pot de Creme from A Cozy Kitchen
Midnight Pumpkin Layer Cake from Sweetapolita
Pumpkin Bavarian Crepe Cake from Sprinkle Bakes