A flourless autumn dessert with no added sugar, made with only two ingredients. Cooked pumpkin and dark chocolate transform into a soft, velvety cream, similar to an intense and indulgent mousse.
Cook the pumpkin until tender, then let it cool completely and squeeze it carefully to remove excess water.
Melt the dark chocolate in a bain-marie or in the microwave, working in short intervals and stirring often.
Transfer the pumpkin and melted chocolate to a food processor, then blend until smooth, homogeneous, and creamy.
Pour the mixture into a 20 cm pan lined with parchment paper, leveling the surface with a spatula.
Let the dessert firm up in the refrigerator for at least 3–4 hours, then cut it into slices and serve chilled.
Food processor
12 cm pan
Parchment paper
Store well covered in the refrigerator for up to 3 days. Leave at room temperature for a few minutes before serving.
For a more uniform texture, use good-quality chocolate and wait until the dessert has completely set before removing it from the pan.
Italia
| Energy (kcal) | 248.79 |
| Carbohydrates (g) | 25.56 |
| of which sugars (g) | 23.49 |
| Fat (g) | 14.88 |
| of which saturates (g) | 9.14 |
| Protein (g) | 3.47 |
| Fibre (g) | 3.81 |
