Fall weather brings about all the pumpkin things including all the jokes about Pumpkin Spice Everything!
No joke, now you can eat your favorite drink for dessert!
Whether you love pumpkin everything season or not I have a feeling you are going to LOVE this one!
Pumpkin Mousse, white cake and coffee syrup filled to the brim in edible white chocolate coffee cups!
The pumpkin mousse recipe I’ve used here is a cashew base with cocoa butter or white chocolate and aquafaba all acting together as perfect stabilizers
However since this mousse is being served in cups stabilization is not really an issue
So ultimately the vegan white chocoalte can be left out completely the vegan white chocolate or simply use more cashews in the place of the white chocolate I have listed in both recipes
Additionally I have an updated version of pumpkin mousse that I made with a slightly easier method
If you want to check that one out here!
Or use my recipe for No Bake Pumpkin Cheesecake
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Notes for Success:
For the edible cups you will need some special tools and of course vegan white chocolate.
I use Kind David Brand White Chocolate as it is the only one I can find easily on Amazon and I like the taste of it too.
A Sphere FlexiMold to make the cups is quite pricey for the actual Flex Mold Brand, but you can find a comparable one here at a cheaper cost.
The recipe below is listed for 8 individual cups filled with the mousse
But the recipe is actually going to give you slightly more mousse since the cups can only really take about 1/4 cup per each.
So do what you like with the excess mousse, either make more cups ~ probably closer to 12 servings would use it all up
Coffee simple syrup for the cake soak is so delicious
But I know many of you are looking for an alternative so you can simply leave it out or use another flavor for the soak.
Additionally using brewed coffee instead of water to make the simple syrup will eliminate the need for the added ingredient of coffee granules
Watch the video tutorial for how to assemble this dessert and believe me, it is way easier than it looks!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE!
Yield: serves 8ppl
Pumpkin Mousse Latte
Prep Time
3 hours
Total Time
3 hours
Ingredients
For the Coffee Simple Syrup:
- ½ cup granulated sugar
- ½ cup water
- 1 Tablespoon instant coffee granules *see notes
- ½ Recipe Vegan Whipped Cream
- OR 1 pint store bought variety
Instructions
- First make your white chocolate coffee cups according to the video tutorial, these can be made days or weeks in advance & stored in an airtight, cool dry place until needed.
- Prepare the white cake (*or any cake recipe of your choice) and bake the batter in a sheet pan
- While the cake is baking, combine the water with the sugar in a small sauce pot and bring to a boil.
- Boil for 1 minute and then remove from the heat, add the coffee granules, stir to dissolve, then reserve until later
- Once the cake is baked & cooled you will cut out discs the same diameter as the coffee cup rim & trim each disc to approximately ¼” thickness
- Prepare the pumpkin mousse according to the instructions on that post, but be sure to have your cups ready since you will have to pour the mousse into each cup so it can set inside the cup.
- Divide the mousse between all of your coffee cups and then place a white cake disc on top of each one, press it into the mousse slightly then brush each cake disc generously with the coffee simple syrup
- You will use approximately 2Tbs of syrup each
- Next prepare your vegan whipped cream and pipe a swirl on top of each mousse cup
- Sprinkle with cinnamon or more cake crumbs
