This easy and delicious fall mousse recipe is made with AMERICAN HERITAGE® Finely Grated Chocolate, fall spices, fresh whipped cream, and topped with a molded candy leaf for some fun seasonal presentation.
Place the AMERICAN HERITAGE Chocolate in a large mixing bowl with the pumpkin pie spice and cinnamon. Mix and set aside.
Melt the butter in a heavy saucepan over medium heat. Once melted, reduce the heat to medium-low.
Stir the marshmallows and salt into the melted butter. Cook, stirring frequently, until the marshmallows have melted completely.
Pour the marshmallow mixture into the mixing bowl over the chocolate. Using a whisk, stir the mixture together, melting most the chocolate, until well blended. It’s OK for there to still be some grated chocolate pieces, as I personally love the added texture and taste that they add to this mousse. Set the bowl aside and allow to cool to room temperature.
While the chocolate mixture is cooling, place the heavy cream, powdered sugar, and vanilla extract in a stand mixer bowl with the whisk attachment. Beat on medium-high speed until the cream is completely whipped and forms stiff peaks. Reserve about ½ cup of the whipped cream to top your mousse later.
When the chocolate mixture has cooled, fold the remaining whipped cream into the chocolate until well-combined. Move to the refrigerator to chill.
Optional: While the mousse is chilling, melt the candy melts (one color at a time) in the microwave per package directions. Pour some into seasonal shaped candy molds (I used molds shaped like leaves), scraping off the excess candy and shaking the molds a few times to release any bubbles. Cool in the refrigerator until hardened (about 10-15 minutes).
When just chilled, remove the mousse from the fridge and transfer to a pastry bag (or a large plastic storage bag with one tip cut off) to pipe into 4 serving dishes. Top with the reserved whipped cream (I also like to pipe this on to make a pretty dollop) and sprinkle with some additional grated chocolate and pumpkin pie spice. Add 1-2 candy leaves on top for presentation.