Pumpkin Mousse with Candied Pecans and a Little Chocolate

Pumpkin Mousse:

1. Combine pumpkin, 1 cup heavy cream, sugar and spices in a medium saucepan.
2. Heat until it comes to a slight bubble and simmer 4–5 minutes, stirring occasionally.
3. Remove from heat and stir in vanilla.
4. Pour mixture into a medium mixing bowl to cool.
5. In a medium size bowl, whip remaining 2 cups of heavy cream to stiff peaks.
6. Fold approximately 1/3 of the whipped cream into the pumpkin mixture.
7. After this is incorporated well, fold in remaining whipped cream, being careful not to overmix.
8. Spoon mixture into individual ramekins or glasses.
9. Top with candied pecans.
10. Refrigerate until serving time. Chocolate Accents:
11. Melt Candy Melts in the microwave, using a microwave safe bowl.
12. Heat for 30 seconds at a time, stirring after each time, until fully melted.
13. Stirring well also helps to get all pieces melted.
14. After one minute, heat for only 15 seconds each time.
15. Be careful not to overheat these.
16. These should just be melted but not hot to the touch.
17. Spoon half of mixture into a piping bag with small tip.
18. If you don't have a piping bag, a quart size zipper freezer bag works well too.
19. A freezer bag is a heavier weight than just a sandwich bag and works better.
20. Snip a SMALL bit of one corner off.
21. Swirl chocolate inside each glass making your own design, or just a random pattern.
22. Set these glasses aside to let the chocolate harden, which only takes about 5 minutes.
23. For chocolate rims, spread the remaining chocolate onto a small plate.
24. The chocolate will harden quickly on cool surfaces so if you have your plate warmed ahead of time it will help.
25. You can do this by just running under hot water and drying well.
26. Water and melted chocolate doesn't mix well.
27. Invert your glass into the chocolate and twist a couple of times to make sure your edges are covered.
28. Immediately dip into your chocolate sprinkles.
29. If your chocolate begins to harden, place the plate into the microwave for 5-10 seconds at a time. Candied Pecans:
30. Preheat oven to 275.
31. Mix together sugar, cinnamon and salt in medium mixing bowl.
32. Whisk egg white just until frothy in a small mixing bowl.
33. Add pecan halves to egg whites and stir until all are coated.
34. Using a slotted spoon, move your coated pecans into the sugar mixture.
35. Mix pecans in the sugar mixture until all are evenly coated.
36. Spread onto a baking sheet covered with parchment paper and bake for 1 hour, stirring every 15 minutes.
37. Transfer hot pecans to another baking sheet for cooling. Notes:
38. Candied pecans can be made ahead of time and stored in air tight container.
39. These are also great for parties or to give as gifts. By Rosemary Palmer