Pumpkin Mousse with Cream and Dark Chocolate
 
 
 Step 2:

Remove from oven, let cool, and scoop out flesh. Process in a food processor until no more lumps remain (check for large lumps with a spoon). It will look like this only you will have less:
  
 
 Step 3:

Whisk 3/8 cup of cream, sugar and egg yolks in a medium saucepan until blended. 
 
 Step 4:

Continue stirring over medium low heat until very thick, taking caution not to boil, about 10 minutes.

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