Chocolate Pumpkin Pôts de Crème
The key to perfect pôts de crème is to mix the custard in a blender. Even though the pumpkin is already puréed, the blender smooths out the dessert just that much more to create a truly light-as-air treat.
- 2 Tbsp (30 ml) plain or vanilla rice milk
- 2 Tbsp (30 ml) agave nectar or maple syrup
- 2 Tbsp (30 ml) corn starch, tapioca or arrowroot starch
- 1 cup (240 ml) pumpkin purée, homemade or canned
- 1 can (12 oz or 400 ml) full fat coconut milk, preferably organic
- pinch fine sea salt
- 1/2 tsp (2.5 ml) cinnamon
- 1 tsp (5 ml) pure vanilla extract
- 20-30 drops plain or vanilla stevia, to your taste
- 1.5 ounces (55 g) good quality unsweetened chocolate (I use Cocoa Camino)
- 3/4 tsp (3.5 ml) xanthan gum
In the bottom of a medium-sized pot, whisk together the rice milk and agave. Add the corn starch and whisk until smooth and there are no lumps. Mix in the pumpkin until smooth. Add the coconut milk, salt and cinnamon.
Heat the mixture over medium heat, stirring constantly, until it begins to bubble and thicken; continue to cook, stirring, for one minute and remove from heat. Stir in the vanilla, stevia and chocolate; allow to sit 30 seconds, then stir again until the chocolate is melted and completely blended. Pour into a bowl and allow to cool to room temperature, stirring once or twice during the first five minutes (this will help prevent a "skin" from forming on top; if one develops anyway, don't worry too much, as everything will be blended later).
Once the mixture has cooled, pour it into a blender and add the xanthan gum. Blend on high until well combined and smooth, then return to the bowl. (It may appear quite liquid at this point--this is fine).
Refrigerate overnight or at least 6 hours before spooning or piping into serving dishes; garnish with cacao nibs or shaved chocolate, if desired. The mousse will be soft but should hold a shape. Makes 4-6 servings. Store, covered, in refrigerator up to 4 days. Freeze leftovers for ice cream.
Originally posted on Diets, Desserts and Dogs
Photo credit: Ricki Heller