White Chocolate Pumpkin Mousse Latte
Serves: 8
 
Be sure to check out my Aquafaba LIFE Hack post with video demonstration. I created it because it has been difficult to whip just ¼ cup of Aquafaba for these recipes, this hack will change your life! Believe me! - - Grease and parchment line a ¼ sheet pan and preheat the oven to 350°F
The ginger cookie recipe that I rolled the saucers and dipped the rims of the cups into can be found here, this is completely optional
Ingredients
  • For the Pumpkin Mousse
  • Raw Cashews Soaked 1 cup (150g) * I soak my nuts in bulk then measure
  • Canned Pumpkin 1 cup (226g) *Fresh pumpkin has a higher liquid content so canned is best, or you will have to strain and then reduce your puree to a thicker consistency and then measure the 1 cup weight
  • Cocoa Butter or Coconut Oil ¼ cup (56g)
  • Coconut Milk ½ cup (117ml)
  • Confectioner's Sugar 1 cup (120g)
  • Aquafaba liquid from a can of chick peas ¼ cup (60ml)
  • Agar ¼ teaspoon
  • For the White Chocolate Cake layer:
  • Cake Flour 1½ cups (180g)
  • Granulated Sugar ¾cup (150g)
  • Baking Powder 1½ teaspoons
  • EnerG Egg Replacer 1½ teaspoons
  • Salt ¼ teaspoon
  • Vegan Butter 4½ Tablespoons (63g)
  • Soy Milk ½ cup (117ml)
  • Vanilla Extract 1 teaspoons
  • Vegan White Chocolate 3 ounces (approx ½ cup chopped) (85g)
  • For the Coffee Syrup:
  • ¼ cup water
  • ¼ cup granulated sugar
  • 3 teaspoons instant coffee granules
  • For the coconut whipped cream:
  • 2 cans of full fat coconut milk refrigerated overnight
  • ¼ cup confectioners sugar
  • 1 teaspoon vanilla extract
  • For the Cups:
  • 1 lb Vegan White Chocolate
Instructions
  1. For the Edible Coffee Cups: watch the video tutorial for how to make these. They can be made up to a week ahead of time, stored carefully in a cool dry place.
  2. For the white chocolate cake: Melt the white chocolate and set aside
  3. Combine the flour, sugar, baking powder, EnerG egg replacer, and salt in a mixer bowl and sift it together or mix on low to combine.
  4. Add the softened vegan butter and mix for about 1 minute until it resembles coarse meal and is evenly incorporated
  5. Combine the vanilla extract with the soy milk and then slowly pour into the flour/butter mixture while mixing on low to medium speed until it is all incorporated then increase the speed to medium-high for 45 seconds to develop the batter
  6. Add the melted white chocolate and mix to combine
  7. Spread the batter into the greased and parchment lined cake pan
  8. Bake in a preheated 350°F oven for 18-20 minutes or until springy to the touch when you gently press the center.
  9. Cool the cake layer while you prepare the Pumpkin Mousse
  10. For the Pumpkin Mousse Recipe: First prepare the stabilized aquafaba by heating it over low heat with the agar powder and bring it to a boil. Boil just for about 30 seconds to activate the agar, then cool to tepid (not cold or the agar will thicken the liquid before we can whip it) then you can prepare the rest of the recipe
  11. Combine the soaked cashews, pumpkin, confectioner's sugar and coconut milk in a high speed blender of food processor and blend smooth on high for about 45 seconds
  12. Slowly pour the melted cocoa butter (or coconut oil) through the feed tube and continue processing for another 15 seconds
  13. Transfer to a large mixing bowl
  14. Whip the cooled (or room temperature aquafaba) with a balloon whip attachment to stiff glossy peaks and then fold into the pumpkin mixture
  15. Fold the aquafaba meringue into the pumpkin mousse base then spoon the mousse into the chocolate cups.
  16. Cut the cooled white chocolate cake layer into discs the same diameter of the coffee cups and place a trimmed ⅛" thick slice on top of the mousse in each cup
  17. Soak the cake with the cooled coffee syrup and then top with coconut whipped cream and a sprinkle of cinnamon.
  18. Coconut whipped cream is easily made by refrigerating cans of coconut milk overnight.
  19. Open the cans and scoop the fat from the tops and reserve the water for other recipes.
  20. Whip the coconut fat with the confectioners sugar and vanilla to soft peaks
Notes
Pumpkin Mousse lattes should be stored in the refrigerator at all times.

They will stay fresh for up to 6 days.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/white-chocolate-pumpkin-mousse-latte/