The Pioneer Woman Tasty Kitchen
Profile Photo

Gingerbread Chocolate Pumpkin Mousse Trifle

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Get all the delicious holiday flavors in one make-ahead dessert! Creamy pumpkin mousse layered with moist gingerbread cake and rich chocolate ganache.

Ingredients

  • FOR THE ASSEMBLY:
  • 1 whole 8x8 Gingerbread Cake Or Spice Cake, Store-bought Or Homemade
  • Gingerbread Cookies, Optional For Garnish
  • FOR THE GANACHE:
  • 4-½ ounces, weight Milk Chocolate, Chopped
  • 12 ounces, weight Semisweet Chocolate, Chopped
  • ½ cups Heavy Cream
  • FOR THE MOUSSE:
  • 8 ounces, weight Mascarpone Cheese Softened
  • 1 can Pure Pumpkin Puree, 15-oz. Can (not Pumpkin Pie Mix)
  • 2 teaspoons Ground Cinnamon
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Allspice
  • ⅛ teaspoons Ground Clove
  • ⅛ teaspoons Ground Ginger
  • ¼ teaspoons Salt
  • 2 cups Heavy Cream, Chilled
  • 1-¾ cup Powdered Sugar

Preparation

Note: this recipe requires several hours of refrigeration so plan ahead.

Bake the gingerbread cake according the box/recipe directions. Let it cool completely then remove it from the pan and chop into chunks.

For the ganache:
Put chopped milk and semisweet chocolate into a large heat-proof bowl. Pour the 1/2 cup of heavy cream into another small microwave-safe bowl and microwave on high for 30 second intervals until hot and simmering. Pour the hot cream over the chocolate and whisk until completely smooth. Allow it to cool so that it is still slightly warm and liquid, but not hot.

For the mousse:
In a large bowl using a mixer, beat the mascarpone, pumpkin, cinnamon, nutmeg, allspice, clove, ginger, and salt until fluffy and well-combined.

In a separate bowl, beat 2 cups heavy cream and powdered sugar until stiff peaks form. Fold this into the pumpkin mixture until well-combined.

In a trifle dish or large bowl, spread one-third of the pumpkin mousse on the bottom. Sprinkle with half the gingerbread chunks then drizzle with half of the ganache. Top with another third of the pumpkin mousse, the rest of the gingerbread, and almost all of the remaining ganache, reserving about 1/4 cup. Top with the remaining pumpkin mousse and spread into a smooth, even layer. Finish with a drizzle of the remaining ganache. To repeat, here are the layers: pumpkin, gingerbread, ganache; pumpkin, gingerbread, ganache; pumpkin and a final drizzle of ganache.

Chill for at least 6 hours or up to 24 before serving. Store covered in fridge for up to a week.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Black Forest Chocolate Chia Pudding (Gluten-Free, Vegan)
Profile Photo by Dr. Jennifer Weinberg MD MPH MBE in Desserts
A thick, creamy pudding packed with real-food nutrition!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Chocolate and Strawberry Trifle
Profile Photo by Tracy in Desserts
Delicious, simple to prepare trifle made with cake, rich chocolate sauce,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 15 Level: Easy


Pistachio Rum Creme Brulee
Profile Photo by Superman Cooks in Desserts
A classic French dessert given a Superman Cooks flair. Great tasting,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Egg-Free Banana Pudding
Profile Photo by The Egg-Free Baker in Desserts
Creamy pudding layered with bananas and vanilla wafers.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Che Chuoi (Vietnamese Banana Tapioca Pudding)
Profile Photo by Cooking The Globe in Desserts
This delightful traditional Vietnamese banana tapioca pudding called Che Chuoi can...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy