Equipment
- 2 ½ inch sphere mold 6 cavities
Ingredients
- ¼ Cup Cold Water
- 1 Envelope Unflavored Powdered Gelatin
- 4 Large Eggs Separated
- ¼ Cup Plus 2 Tablespoons Pure Maple Syrup
- ½ Cup Plus 2 Tablespoons Unsweetened Pumpkin Puree
- 1 Tsp Pumpkin Pie Spice
- ¼ Tsp Salt
- ½ Tsp Vanilla Extract
- ¼ Cup Sugar
- 2 Cups Heavy Cream Divided
- 10 Oz Pound Cake
- 8 Oz Semi-Sweet Chocolate Chips
- White Candy Melts
- Gel Food Coloring
- Candy Eyes
- Fruit Roll Up
- Orange Jelly Beans Cut In Half
Instructions
- In a small saucepan, sprinkle gelatin over the cold water, and let it soften for 5 minutes. Microwave the gelatin mixture for about 10 seconds, or just until it dissolves. Let cool completely.
- In a large bowl add the pumpkin puree, egg yolks, maple syrup, vanilla, salt, and pumpkin pie spice. Mix until completely combined. Stir in softened gelatin and mix to combine.
- With a stand mixer on medium speed, whisk egg whites and the sugar to soft peaks. Gently fold egg-white mixture into pumpkin mixture to combine.
- In another bowl, add the heavy cream and whip on medium-high until stiff peaks, then gently but thoroughly fold into the pumpkin mixture.
- Cut the pound cake into circles and set aside. Fill the silicone mold about ¾ the way up. Then top it wih a piece of pound cake. Press down slightly to allow the mousse to cover the cake. Freeze for about 2 hours.
- Add the chocolate chips to a heatproof bowl. In a small saucepan add the cream and heat over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil, that’s too hot!).
- Pour the heated cream over chocolate and let it sit for 3-4 minutes. Using a spoon stir the chocolate slowly until completely combined and the chocolate is melted.
- Remove the mold from the freezer and place the mousse on a cooling rack. Pour the chocolate on top and continue to pour until the whole thing is covered. Place them back in the freezer for about 10 minutes.
- In a medium bowl melt the candy melts. Follow the package instructions on how to melt them.
- Divide the candy melt into a few bowls. Add the gel food coloring and mix until combined. Follow the instructions here on how to make the brush stoke feathers.
- Once the feathers are done it’s time to add the turkey face. Remove the mousse from the freezer and add the eyes, the jelly bean for the nose and a piece of the fruit roll up for the wattle.
Notes
- We used a 2 ½ inch sphere mold for this recipe.
- For the ganache, you want to let it cool for about 5 minutes before pouring it on top of the mousse or it will start to melt the mousse.
- Since the mousse is slightly frozen you want to continue to pour the chocolate until you completely covered the mousse. If you stop then you won’t get a smooth chocolate coating.
- Once you add the gel food coloring if the mixture becomes too thick just microwave for about 10 seconds until the candy melts are melted again.
- The mousse cakes can freeze for up to 2 months in an air-tight container.
- You can make the ganache ahead of time and just heat it when ready to pour on top.
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