Recipe by Alyssa Noui.
Chocolate Pumpkin Mousse Parfait
4oz cream cheese, softened
1/4 cup granulated sugar
3 tablespoons light brown sugar
3/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
⅛ teaspoon ground cloves
3/4 cup pumpkin puree
2 teaspoons tablespoon pure vanilla extract
1/2 cup heavy cream
4 egg yolks
¼ cup sugar
½ habanero, seeded
2 tablespoons Dutch process unsweetened cocoa
2 ounces dark chocolate
¾ cup cream
In a large bowl, beat cream cheese and sugars. Stir in pumpkin, vanilla,cinnamon , ginger, nutmeg and cloves until completely incorporated. In a separate bowl, whip cream to soft peaks. Whisk half of the cream into pumpkin mixture. Gently fold the remaining half of whipped cream. Chill for at least one hour.
Chop chocolate; set aside
In a large heat-proof bowl whisk egg yolks, habanero, sugar and salt until sugar has dissolved over a pot of simmering water. Remove from heat and whisk in chopped chocolate until melted and cocoa powder until smooth. Remove habanero and cool to room temperature.
In a separate bowl, whip cream to soft peaks. Whisk in half of whipped cream into chocolate mixture and gently fold in remaining half. Chill 30 minutes to an hour, until just barely set.
Layer in a glass with pumpkin mousse, chocolate then more pumpkin.
Cover with plastic, not allowing the plastic to touch surface of mousse and allow to set 1-2 more hours. Stand at room temperature 15 minutes before serving.
Top with more whipped cream and shaved chocolate if desired.