Have you got your pumpkin moulds for Halloween?  Can't find any?  Try using this 'Pomodoro' mould from Silikomart. It's supposed to be a tomato, but just change the leaf stem and spray it orange and it's a perfect little pumpkin instead. 

We've made our pumpkin from a chocolate mousse, filled with an orange caramel centre, frozen in the Pomodoro mould and then sprayed with Orange Velvet Cocoa Butter spray.  Rupert's made a pulled sugar pumpkin leaf for it and served it on a bed of chocolate soil, truffled hazelnut grains and crystallized mandarin zest.  The perfect Halloween dessert.

Orange Caramel

Make a dry caramel.

Deglaze it with orange juice and reduce.

Add a little malic acid to give it a bit of zing.

Chocolate Mousse
  • 400g Milk
  • 8 Egg Yolks
  • 90g Sugar
  • 450g 72% Peru Dark Chocolate (melted)
  • 400g Double Cream (lightly whipped)

Place the milk into a small pan and bring to the boil.

Whisk together the yolks and sugar.

Pour the hot milk over the egg mixture and return to the pan. Cook over a low heat until the mixture reaches 85°C.

Add the mixture to the melted chocolate.

Fold in the whipped cream and place the mousse into a piping bag.

Pipe the mousse into the Pomodoro moulds and pipe the Orange Caramel into the centres.

Freeze in the moulds overnight.

Demould the mousses and spray with the Orange Velvet Cocoa Butter Spray.  For an even better effect, layer with yellow as well.