Mud Mousse Cups

Ingredients

• 1 cup whole milk
• ¼ cup heavy cream
• 3 yolks
• ¼ cup sugar

• 1¼ tsp gelatin
• 2 tbsp water
• 1 cup milk chocolate
• 1¾ cup whipped cream
• 1 cup basic custard (warm) see recipe below

• 1 cup Amoretti® Natural Graham Cracker Cookies Crumbs #720
• 1 small pkg gummy worms

• 1 silicone pumpkin mold

Directions

1. Heat milk and cream.
2. Combine sugar and yolks. Temper into milk/cream and cook to coat back of spoon or to 179° F
3. Use 1 cup of this Basic Custard for the Mousse in this recipe.
4. This can be made ahead, covered and chilled.
5. If made ahead, re-heat slowly in microwave or in a double-boiler.

6. To make the "Mud Mousse", bloom gelatin in water and set aside.
7. Whip cream to very soft peaks. (Over-whipped cream will give the mousse a grainy texture.) Set aside.
8. Pour hot custard onto milk chocolate and let sit without stirring for a few minutes.
9. Melt bloomed gelatin in microwave for about 20 sec. Be careful not to boil it. Just melt it. You may want to melt it 10 seconds at a time, checking it to make sure it is melted.
10. Whisk chocolate and custard to fully combine. Add melted gelatin and continue to mix.
11. Cool in an ice bath for a few minutes before folding in the whipped cream. Be very gentle when folding in the cream, in order to retain the light texture of the mousse.
12. Pipe mousse into pumpkin mold and smooth the top with an off-set spatula.
13. Freeze for at least one hour or overnight.

14. Pipe some mousse into a glass, then layer 1-2 T of Amoretti Natural Graham Cookie Crumbs over the mousse. Pipe another layer of mousse and add a layer of crumbs.
15. Top with frozen pumpkin shaped mousse and gummy worms.