Pumpkin and Chocolate Mousse
Ingredients
- 145g dark vegan chocolate
- 475g pumpkin puree (2 cups)
- 2 tbsp cacao powder
- 5 tbsp maple syrup or more to taste
Preparation
Melt the chocolate in a double boiler on medium heat.
In a blender, add the pumpkin puree, cacao powder, maple syrup, and melted chocolate.
Blend on high speed for 2-3 minutes.
Pour into small ramekins and place in the fridge.
Serve with a tablespoon of whipped cream or plain yogurt, and optionally grind fresh Tonka on top.