Ginger White Chocolate And Brandy Pumpkin Mousse

  1. Beat heavy cream on medium to form soft peaks.
  2. Add remaining ingredients and beat on high until blended and fluffy. Refrigerate.
  3. Directions For Mousse
  4. Prepare pudding according to package directions. Set aside.
  5. Blend pumpkin and next 5 ingredients.
  6. Stir in brandy and vanilla.
  7. Fold in pudding.
  8. Then gently fold in whipped cream.
  9. Refrigerate for at least 2 hours.
  10. Spoon into serving dishes and top with whipped cream.
  11. Garnish with a sprinkle of fresh ground cinnamon or nutmeg.
  12. Arrange gingersnaps around the edge.
  13. You can also put the mousse in a large bowl and layer gingersnaps on a platter and let your guests scoop out individual portions.

heavy cream, maple syrup, powdered sugar, cognac, white chocolate, pumpkin puree, ginger, cinnamon, coriander, cayenne pepper, salt, brandy, vanilla, whipped cream, pita chips stacy

Taken from www.yummly.com/recipe/Ginger-White-Chocolate-And-Brandy-Pumpkin-Mousse-1656177 (may not work)

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