Ingredients
Scale
*Pumpkin Mixture:*
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon pumpkin pie spice
*Whipped Cream:*
- 1 cup heavy whipping cream (cold)
- 2 tablespoons maple syrup
- Pinch of salt
*Chocolate Topping:*
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- â…“ cup crushed pretzels
- ½ teaspoon coarse sea salt
Instructions
- In a large mixing bowl, beat together pumpkin puree, maple syrup, and pumpkin pie spice until smooth. Set aside.
- In another large mixing bowl, whip cold heavy whipping cream, maple syrup, and a pinch of salt until stiff peaks form, creating whipped cream.
- Gently fold the whipped cream into the pumpkin mixture until light, fluffy, and evenly orange.
- Divide the mixture into 6 clean 4-oz. containers or glass mason jars, adding about 2.5 tablespoons to each jar.
- Prepare the chocolate topping by microwaving chocolate chips and coconut oil in 30-second intervals until melted and smooth. Stir in crushed pretzels.
- Spoon 1-1.5 tablespoons of melted chocolate onto each jar of mousse, ensuring it covers the top evenly. Sprinkle with sea salt.
- Chill the jars in the fridge for 10-15 minutes until the chocolate sets.
- Serve and enjoy! Use a spoon to gently tap the chocolate to break it before scooping out the dessert.
Notes
- Coconut oil helps thin out and quicken the hardening of the chocolate. Add more if needed.
- Adjust coconut oil if the melted chocolate is too thick.
- Use any size jars you prefer, but note it may change the number of servings.