Pumpkin Mousse Latte
Ingredients
for the chocolate cups
- 1 lb Vegan White Chocolate 454g
other recipes needed
- 1 Recipe Pumpkin Mousse
- ½ Recipe Gingerbread Cake
For the Coffee Simple Syrup:
- ½ cup granulated sugar
- ½ cup Brewed Coffee
for the garnish
- ½ Recipe Vegan Whipped Cream
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!