For the mousse
7 oz. dark chocolate
2 oz. milk chocolate
1 egg yolk
¼ c. sugar
2 c. heavy cream
¼ tsp. cinnamon powder
2 tsp. vanilla extract
1. Using a double boiler, melt chocolates, then cool to room temperature.
2. In a separate bowl, whip eggs, yolk, and sugar to ribbon stage until light in color and thick. Temper them into the chocolate.
3. In another bowl, whip cream into soft peaks and fold into chocolate mixture, followed by cinnamon and vanilla. Chill to set.
4. Transfer mousse into a piping bag with a No. 4 tip and reserve until assembly.
For the meringue
1 c. granulated sugar
½ c. egg whites
1. In a double boiler, whisk sugar and eggs together until sugar has dissolved and mixture becomes frothy, about 3 minutes. (You can also use a heat-resistant bowl set over a low simmer.)
2. Using a handheld electric mixer, whip egg whites on high speed until stiff peaks form, about 5 minutes.
3. Transfer meringue to a piping bag and use immediately.
4 to 6 leftover pumpkin pie slices
1. Using a round cookie cutter (or a jar lid or juice glass), slice the pie pieces into rounds that will fit into individual glasses or one large trifle serving piece.
2. Place one layer of pie on bottom of glass. Top pie with mousse, add another layer of pie, and then top with meringue.
3. Take a small handheld torch and caramelize meringue until lightly browned. Serve immediately.
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