Saturday, November 6, 2010
Dark Chocolate Pumpkin Torte
I'm back from vacation, but while I was at my parent's house I made a thanksgiving dinner since I won't be there at the end of the month. This dessert proceeded the meal.
Layers of smooth dark chocolate mousse and spiced pumpkin mousse with hazelnut praline, pomegranite reduction and topped with cinnamon ganache.
Dark Chocolate Mousse
1/3 cup soy creamer
1 cup 65% chocolate pieces
5 oz vegan cream cheese, softened
3 tbl organic powdered sugar
In a medium sized microwave-safe bowl, add the creamer and heat in the microwave until just boiling, 2 minutes. Add the chocolate pieces and whisk until the chocolate has fully melted. Add the soft cream cheese and powdered sugar and combine until smooth.
4 oz vegan cream cheese, softened
2 tbl brown sugar
1/2 cup pureed pumpkin
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp ground ginger
pinch of ground cloves
Whip the cream cheese and sugar until smooth. Add remaining ingredients and combine.
1/2 cup 58% chocolate pieces
3 tbl soy creamer
1/2 tsp cinnamon
Bring the creamer to a simmer. Remove from heat and add the chocolate and cinnamon. Whisk until smooth.
3/4 cup water
1 tsp lemon juice
1 cup toasted hazelnuts
Line a baking sheet with foil.
In a small pot add the sugar and lemon juice and caramelize to a medium brown. Stir in the hazelnuts and immediatly pour the hazelnuts and sugar mixture onto the foil. Let harden.
Break some pieces into large chunks for garnish and keep the remaining to fit inside the mousse.
2 cups pomegranate juice
zest and juice from 1/2 an orange
1 cinnamon stick
1 star anise
Combine all ingredients in a small pot and bring to a boil. Let boil until the mixture has reduced by half and is thick and syrup like, around 30 minutes.
Ginger Cookie Crust
1 cup ginger newmanos
2 tbl earth balance, melted
In a food processor, pulse the cookies into a fine consistency. Add the melted butter and pulse until slightly clumpy.
Assembly: ( I used individual molds, but you could also use a spring form pan)
In whatever container you are using, press the crust into the bottom and bake at 350 for 3 minutes. Once cooled, layer with dark chocolate mousse. Add some candied hazelnuts in the center and top with the pumpkin mousse. Layer the top of the pumpkin mousse with cinnamon ganache. Freeze overnight. Remove from the freezer, unmold and then let thaw in the refrigerator for 2 hours until serving. Garnish with hazelnut praline and pomegranate reduction.