Gretchen's Vegan Bakery

Pumpkin Mousse Latte

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Now you can eat your favorite drink for dessert!

Pumpkin Mousse Latte in edible chocolate cups!

White Chocolate Pumpkin Mousse Latte

Pumpkin Mousse, white cake and coffee syrup filled to the brim in edible white chocolate coffee cups!

White Chocolate Pumpkin Mousse Latte

WATCH THE VIDEO FOR HOW TO MAKE THESE!

White Chocolate Pumpkin Mousse Latte

 

Notes for Success:

Recipe below is an updated version of pumpkin mousse with a slightly easier method than the one shown in the video

For the edible cups you will need some special tools and of course vegan white chocolate. I use Kind David Brand White Chocolate since it does not have to be tempered unlike real chocolate couverture

A Sphere FlexiMold to make the cups is quite pricey for the actual Flex Mold Brand, but you can find a comparable one  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.
Do what you like with the excess mousse, either make more cups ~ probably closer to 12 servings  would use it all up

White Chocolate Pumpkin Mousse Latte

Pumpkin Mousse Latte

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Prep Time 3 hours
Total Time 3 hours
Servings 8

Ingredients
  

for the chocolate cups

  • 1 lb Vegan White Chocolate 454g

other recipes needed

For the Coffee Simple Syrup:

  • ½ cup granulated sugar
  • ½ cup Brewed Coffee

for the garnish

Instructions
 

  • First make your white chocolate coffee cups as shown in thr video tutorial, these can be made days or weeks in advance & stored in an airtight, cool dry place until needed.
  • Prepare the gingerbread cake (*or any cake recipe of your choice) & bake the batter in a ¼ sheet pan
  • While the cake is baking, combine the coffee with the sugar in a small sauce pot & bring to a boil. Boil for 1 minute remove from the heat & 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 then place a cake disc on top of each one, press it into the mousse slightly then brush each one generously with the coffee simple syrup (You will use approximately 2Tbs of syrup each)
  • Next prepare your vegan whipped cream & pipe a swirl on top of each mousse cup
  • Sprinkle with cinnamon or more cake crumbs
  • *The coffee cup rims were dipped in crushed ginger cookies that I had on hand

Video

Notes

Storage Pumpkin Mousse Latte cups must be kept refrigerated & will stay fresh for up to 4 days
Tried this recipe?Let us know how it was!

 

Reader Interactions

Comments

  1. Liz

    Aquafaba is unhealthy and not recommended for consumption. How about replacing it with water and agar. How would that work?

    • Sylvia ONeill

      instead of water and agar you could try Orgran egg replacer. Agar is an entirely different medium and you only need a very small amount.

    • Michele

      Oh my goodness, Gretchen! Those White Chocolate Pumpkin Mousse Lattes are beautiful! While I appreciate the vegan recipes, I do miss having access to your old recipes.

  2. Wendy Hacault

    Hi Gretchen, I would like to try your white chocolate cake as it looks delicious…I am not vegan but cannot have dairy, so would it be OK if I substitute the egg replacement for 1 egg? Thanks. PS. Your recipes are inspiring. Wx