While we were living in WA, I didn't get many opportunities to share my baked goods aside from sending in stuff with Hubby to his work. Now that we're back in IL, along with many more social opportunities, I have been thoroughly enjoying spreading the baked goods love. :) This past weekend, our neighborhood got together for an early Thanksgiving meal. I thought this was such a cool idea, and man was there some amazing food there! I also jumped on the opportunity to make something from our recipe list to share. I had already decided to bring the truffles to Thanksgiving at my sister's house, so I opted to make the mousse.
Since I knew there would be a lot of people at our pre-Thanksgiving dinner, I decided to double the recipe and then divide evenly among clear plastic cups. This was super easy to make although it did require a little bit of babysitting while it cooled. Since I can't tolerate nutmeg, I made my own pumpkin pie spice substituting a little more cinnamon in the absence of nutmeg.
Next time, I might try using allspice as a stand in for the nutmeg. I cooked it in a much larger pan (4qt) and cooked it for closer to 7-8 minutes since the volume was much larger. I did have a bit of a challenge folding in the whipped cream since there was just so much.
After it cooled, I spooned it into the aforementioned plastic cups and set them loosely covered in the refrigerator for about two hours. My finishing touch was sticking a fresh baked gingersnap cookie in each cup. (That recipe is seeing A LOT of action this month!)
Walking in, they generated some buzz among the crowd. :) After a fantastic dinner, I served up the cups. They were devoured! Everyone seemed to really enjoy them, and there wasn't much left over! I also found it to be super yummy, and I am generally not a fan of pumpkin! I am looking forward to doing something a little bit different with this recipe this weekend for our final Thanksgiving dinner at my in-laws. :)
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