Milk Chocolate Pumpkin Whipped Ganache with Roasted Pumpkin Cups
A simple gluten free and egg free dessert, you can use this pumpkin whipped ganache in other treats or serve it on its own with a little whipped cream, roasted pumpkin and pepitas to make simple and delicious pumpkin cups.
Servings: 12 servings
Ingredients
Milk Chocolate Pumpkin Whipped Ganache
- 2 cups (473ml) heavy whipping cream
- 8 oz (226g) milk chocolate chopped
- 1 cup (226g) pumpkin puree
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/8 tsp baking salt
Roasted Pumpkin
- 1 pound (454g) sugar or pie pumpkin peeled, seeded and cut into 1/4-inch cubes
- 1/4 cup (60ml) maple syrup
- 1/4 tsp pumpkin pie spice
- Pinch salt
Garnish
- 1 1/2 cups (355ml) heavy whipping cream
- 1 Tbsp confectioners’ sugar
- 1 cup roasted pepitas for topping
Instructions
Ganache
- In a medium saucepan, heat 1/2 the cream until simmering. Turn off the heat, add the chocolate and swirl the pan to cover the chocolate with the cream. Let sit for 3 minutes and then gently whisk until smooth. Pour into a large bowl and whisk in the remaining cream.
- Cover and refrigerate until well chilled, about 3 hours or overnight. Pro Tip: Do not rush this or the ganache will not whip into peaks.
- Once the milk chocolate ganache is thoroughly chilled, whip the ganache with a hand mixer or in a stand mixer with the whisk attachment on medium-low speed until medium peaks form, about 1 minute. Pro Tips: Don’t overwhip or it will get grainy when folding the ganache with the pumpkin. If you are unsure if it is done, do the final few mixes by hand to make sure it is thick enough to cling to the whisk but not stiff peaks.
- In a medium bowl, stir together the pumpkin puree, pumpkin spice, vanilla, and salt. Add 1/3 of the whipped ganache and stir with a rubber spatula until mostly combined. Fold in another 1/3 of the whipped ganache until nearly combined. Gently fold in the remaining whipped ganache until no streaks remain.
Roast the Pumpkin
- Preheat oven to 400°F and line a baking sheet with a silicone mat or greased foil.
- In a medium sized bowl, toss together the cubed pumpkin, maple, spice and salt.
- Bake until the pumpkin is just tender, about 15 minutes. Pro Tip: The timing will depend on the size and kind of pumpkin, so check on the early side. Allow to cool completely before using. Can be done a day ahead.
Assembly
- In glasses, cups or small bowls, divide the whipped ganache. Top with the whipped cream, cubes of the roasted pumpkin and sprinkle with the pepitas. They can be assembled an hour or two before serving, but not beyond that or the whipped cream loses its luster.