Chocolate Pumpkin Mascarpone Mousse with Crunchy Oats and Raspberries

I know the title as itself is a mouthful! You must try this healthy dessert! Yes, yes, no doubt it’s healthy after all the Christmas & New Years feasting… or is it just me.


Without further ado,  here is the recipe! (OK, take a look at glasses! This recipe is for five small glasses, not big ones!)


Chocolate Pumpkin Mascarpone Mousse with Crunchy Oats and Raspberries

  • Servings: 5 small desserts
  • Difficulty: medium
  • Print

This recipe requires 1/3 cup pumpkin puree. Pumpkin puree must be as creamy as possible - drain all the liquid before blending and drain after blending too.



    For oats
  • 1 cup oats (oat flakes/rolled oats)
  • 1 tbsp butter
  • 1 1/2 tbsp sugar
  • For  mousse

  • 2/3 cup (~130 gr) Mascarpone
  • 1/3 cup pumpkin puree
  • 1/2 tbsp cocoa
  • 1/2 tbsp honey
  • about 2 cups raspberries (fresh or frozen)


  1. Crunchy oats: Melt butter in frying pan. Add oats and sugar. Stir-fry until lightly brown. Watch it! It will burn quickly. Transfer to a plate to cool down.
  2. Mousse: In a bowl add Mascarpone, pumpkin puree and cocoa and whisk until fluffy.
  3. Layer up the dessert in the 5 small tall narrow glasses. Starting with raspberries followed by oats and mousse. Repeat and end with mousse. Decorate with raspberries and/or oats.

22 thoughts on “Chocolate Pumpkin Mascarpone Mousse with Crunchy Oats and Raspberries

  1. No doubt ‘healthy’, and delicious. Rasberries and chocolate, a combination made in heaven, and crunchy oats – wonderful. I’m intrigued to try the mousse, if I can find a pumpkin. Usually we see them here only around Halloween. Maybe another squash will do?

    Liked by 2 people

          1. No. Only on summer, but pumpkins can be store all year around! And believe me – put it on the highest shelf or in the corner it will be as just harvest. And the best part – vitamines are the same or even more than at harvest. 🙂

            Liked by 1 person

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