Skill Level: Beginner
Total Time: 20 minutes +


  • 8 oz. Bittersweet chocolate chips or chunks, approximately 1 cup
  • 1 cup 100% pumpkin puree
  • 1 tsp. Pure vanilla extract
  • 1 cup Full fat canned coconut milk
  • 1/8th tsp. Ground cinnamon, optional
  • ½ tsp. Ginger, fresh and finely minced (optional)
  • 1/8th tsp. Salt


  • Melt chocolate by following a double boil process (be sure to use a medium to large mixing stainless steel bowl on top of the pot of boiling water. This tempers the chocolate without burning it. Stir occasionally.
  • Once chocolate has melted, whisk in remaining ingredients until everything is very smooth.
  • Taste to preference. Feel free to add 1-2 T. of maple syrup, a pinch of cayenne pepper or anything else that adds flavor.
  • Place well combined mixture, covered, into the fridge to set up overnight.
  • Enjoy with whipped cream or toasted pecans on top.


Servings: 8-10
Serving Size: ¼ cup
Nutrition Information: Pumpkin is high in beta-carotene, the active form of vitamin A, which has been linked to cellular repair and eye health. In addition, this mousse contains minimal added sugar and packs a lot of flavor. Gluten-free, tree nut free.