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BelGioioso Cheese, Inc

 

Pumpkin Chocolate
Mascarpone Mousse

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

Pumpkin Mousse
4 egg yolks
1/2 cup sugar
8 oz. BelGioioso Mascarpone cheese
1 can pumpkin puree
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice
1 Tbsp. maple syrup
Shaved chocolate bar
Chocolate wafer

Whipped Topping
1/2 cup heavy cream
2 Tbsp. maple syrup
1 tsp. vanilla bean paste
1/2 cup BelGioioso Mascarpone cheese

Directions

Combine egg yolks and sugar in a double boiler over boiling water. Mix with wire whip for about three minutes. Combine Mascarpone, pumpkin puree, spices and maple syrup in a food processor and puree until smooth. Remove mixture from food processor and fold together with egg mixture. Place in refrigerator to chill while making whipped topping.

For topping, combine all ingredients in a mixer and whip until smooth and light, about 4 minutes on medium-high speed. Remove and place into pastry bag. Layer pumpkin mixture and whipped topping in glass and top with the shaved chocolate and chocolate wafer and serve.

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