Pumpkin Mousse with Cream and Dark Chocolate
 
 Step 7:

Fold the rest of the whipped cream gently into the pumpkin mousse.

Darn, my whipped cream deflated a bit. That’s ok. Let’s re-whip it and see if we can save it.
  
 
 Step 8:

Hooray, the mousse is saved. Now you can refrigerate it for several hours or up to a day before serving. Serve in small glass footed bowls, champagne flutes, or whatever you find looks pretty.

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