Recipes

The flavors of dark chocolate, pumpkin and ginger combine beautifully to make this delicious torte. If you have chocolate lovers and pumpkin pie lovers this holiday dessert will make everyone happy, that's sweet!

Ingredients:

• 1 box of SweetGirl Chocolate Mousse
• 1 10 ounce package of ginger thin cookies
• 4 tbs butter, melted
• 1, 15 ½ can of pumpkin pie filling
• 2 eggs
• ¾ cup evaporated milk
• 8 ounces of whipping cream
• Walnuts, dried cherries and honey for garnish, optional

1. Pre-heat the oven to 350 degrees.
2. Crush the ginger thins into fine crumbs or place in a food processor and pulse until the cookies are a fine crumb.
3. Add the melted butter and stir to combine. Pour the crumbs into a 8 ½ inch springform baking pan and pat to cover the bottom of the pan.
4. Make the pumpkin pie filling according to the directions and pour over the crust. Bake in a 350 degree oven until set, about 30 minutes. Let cool completely.
5. Make the SweetGirl Chocolate Mousse according to the instruction card inside the box. Pour the chocolate mousse over the top of the pumpkin layer and smooth with a spatula. Refrigerate at least 4 hours. Garnish with walnuts and dried cherries tossed in honey.