Dessert for a chocoholic.
Chocolate Mousse.
…with a whole can of “who cares what season it is” pumpkin.
Pumpkin has always been my favorite go-to vegetable when I need to get one into the My Foodie Call family. Although I am all about secret sneaky ingredients, I have never felt the need with pumpkin. Added to the right combo, and it is near undetectable. It adds creaminess to pretty much anything and has an absurd amount of Vitamin A and fiber. I will always sing praise for pumpkin.
No Bake Chocolate Pumpkin Mousse
Start with your crust.
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| My go-to, whole wheat crust. If I were super ambitious I would make my own crust…but I’m not. 🙂 |
- Ingredients
- 1 can of pumpkin (not pumpkin pie filling)
- 1 tsp pure vanilla extract
- 2 tsp unsweetened cocoa powder
- 1/4 tsp salt
- 1 1/4 cup chocolate chips
- 1-2 TBS honey
Melt the chocolate in the microwave in 15-20 second intervals, stopping to stir in between.
I use Ghirardelli 60% dark chips.
Next pile all ingredients into a food processor. Process until it is like velvet…creamy and smooth. Pour into a pie crust. Chill in the fridge for a few hours.
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| Ready for the fridge. The longer it chills the better, as it will firm up nicely. |
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| We do frozen cool whip. It kind of tastes like ice cream. |
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| Perfect combo. |
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| Mr. Foodie Call loved this pie. It is always good sign if a dessert can pass the man test. |
My Foodie Call 
