Pumpkin Spice Trifle with Dark Chocolate Black Sesame Crumble


When it comes to Autumn, there are never enough pumpkin recipes. Try this easy-to-make trifle, a scrumptious pillar of pumpkin mousse layered with whipped cream and sprinkled with a chocolate black sesame crumble to die for! You can layer it in individual cups or jars for an elegant after-dinner dessert! Enjoy!!

Pumpkin Spice Trifle with Dark Chocolate and Black Sesame Crumble
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Pumpkin Spice Trifle with Dark Chocolate and Black Sesame Crumble
Print Recipe
  1. Fill a large bowl halfway with ice water and set aside.
  2. Whisk the yolks, 3/4 cup sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously over medium-low heat until thickened, about 10 minutes. Transfer to a bowl and set over the ice bath. Stir to cool.
  3. Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon water and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon of water, and stir into the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to medium peaks, and fold into pumpkin mixture. Pour into a dish, cover, and chill until cold and thick about 8 hours.
  4. Place chocolate cookies and black sesame seeds in a food processor. Pulse until you have a chunky crumble mixture.
  5. Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate black sesame mixture between the top two layers. Serve chilled.
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