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Chocolate Mousse Pie made with Cabotiá Pumpkin
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
20 min(s)
4 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- Boiled squash1/2 unit(s)
- Milk or semisweet chocolate180 g
- Milk chocolate shavings for garnish to taste
- Place half of the Cabotiá squash on a plate with the skin facing downwards and cook in the microwave, let it cook for 10 minutes and then pierce it with a fork: if it is still hard, cook for another 3 minutes and when it is very soft (skewer a fork) remove from the microwave and wait to cool down.
- Remove the seeds and place the pulp of the cooked pumpkin in the processor, beat until it forms a homogeneous cream.
- Melt the chocolate in the microwave every 30 seconds and when it is well melted, add it to the pumpkin cream in the processor and beat again until it is homogeneous and creamy (it is very consistent)
- Place this mousse in a mold with a removable bottom (I used a mini pie pan) and place it in the freezer for at least 2 hours.
- Unmold carefully and finish with the chocolate shavings to taste 😋 it's delicious 😋 no one will believe it's made with Pumpkin 😉👌
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