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Pumpkin Chocolate Mousse takes an already great, low-sugar chocolate mousse and skyrockets it into fall flavor bliss all up in your mouth.

Pumpkin Chocolate Mousse

  • Author: Holley
  • Total Time: 25 minutes
  • Yield: 4 cups 1x


Rich Chocolate mousse with the season essential, pumpkin spice.  It is like if pumpkin pie and chocolate mousse had a love child… in your mouth.




  1. Separate eggs, setting yolks aside, and putting whites into a larger mixing bowl.
  2.  Add vanilla, and swerve to the egg whites and whisk or whip.
  3. Slowly add heavy or whipping cream while whisking until soft peaks form.
  4. Set aside.
  5. In a double boiler, slowly melt the dark chocolate with the butter or ghee.  I used 70% or higher, every time I made this recipe.
  6. Once the chocolate is melted, whisk in salt, pumpkin puree, and pumpkin pie spice.  Whisk until well combined, remove from heat.
  7. Wait a couple of minutes until slightly cooled, and whisk in the egg yolks one at a time.
  8. Fold chocolate and pumpkin mixture into the egg whites and whipped cream, gently combining them.  Pour into bowls or cups and refrigerate 2-24 hours
  9. Garnish with some freshly grated cinnamon and or a sprinkle of salt flakes (optional).


If you get chunks of egg, use an immersion blender or sieve to remove.  Your chocolate was a touch too warm and cooked the egg.

  • Prep Time: 5 min
  • Cook Time: 20 min
  • Category: Dessert
  • Method: Mixer

Keywords: pumpkin spice, chocolate mousse, pumpkin chocolate mousse

The Primal Desire