The Halloween dessert with pumpkin and chocolate is extremely easy to make, has a truly unique taste, and is loved by both adults and children.
The base is made of a soft pumpkin sponge cake that provides a moist texture and a typically autumnal enveloping flavor. The sponge cake is then covered with a delicate and velvety milk cream, adding perfect creaminess to our dessert.
Finally, a generous dusting of unsweetened cocoa powder gives the final touch, creating a pleasant contrast and a dark look that suits the witching night. As a final touch, a delicious cookie decorated with a small bat cannot be missed.
A simple dessert to make but absolutely unmissable for the spookiest and most delicious party of the year!
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 4/5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Halloween Dessert Ingredients
- 5.25 oz yellow pumpkin
- 3.5 oz 60% dark chocolate
- 4.6 oz butter
- 1.2 oz sugar
- 0.5 cup all-purpose flour
- 1 pinch salt
- 1 packet baking powder
- to taste cookies
- 7 oz vegetable whipping cream
- 4.9 oz condensed milk
- 1 tsp wildflower honey
Tools
- 4 bowls
- 1 Hand Whisk
- 1 Blender / Mixer
- 1 Baking Pan
- 1 Fork
- 1 Knife
- 4 Small Cups
- 1 Spatula
- 1 Pastry Bag
- 1 Electric Whisk
Halloween Dessert Steps
We start by cleaning the pumpkin, slicing it, and softening it in the oven at 350°F for about 25/30 minutes. Once ready, blend it into a puree. Meanwhile, pour the dark chocolate into a bowl.
Combine the butter and sugar and melt them in the microwave or a bain-marie. Once ready, let it cool slightly, then add the pumpkin puree and mix well with a hand whisk.
Add the sifted flour and baking powder, a pinch of salt, and a lightly beaten egg. Mix all the ingredients with a hand whisk until you get a homogeneous and creamy mixture.
Grease a baking pan and pour the mixture in, leveling it well. Bake at 350°F for about 25 minutes; the cooking time is indicative, always adjust according to your oven.
Meanwhile, let’s prepare the milk cream:
N.B. The cream and condensed milk need to be cold from the fridge for the best results.
Start whipping the cold cream with the electric whisk, but do not reach stiff peaks. When it’s semi-whipped, add the cold condensed milk and 1 teaspoon of honey. Continue whipping until you get a soft and velvety cream.
Now we can start assembling our dessert: crumble the sponge cake into each cup and add the milk cream.
Add more crumbled sponge cake and again the milk cream. Finally, a nice dusting of unsweetened cocoa powder, then let it rest in the fridge for at least an hour. Before serving, decorate with cookies and bats, a monstrously good treat, let me know!
Halloween Dessert Storage
The Halloween dessert should be stored in the fridge, but before serving it, I recommend leaving it at room temperature for at least 15 minutes, you will feel the creaminess!
“For the bats, just draw them on black cardstock and cut them out.”
