Spiced pumpkin crème au chocolat

Make sure the white chocolate you use is made with cocoa butter and not vegetable fat


Pumpkin works brilliantly with chocolate as its light, slightly earthy flavour balances perfectly with warming spices and the sweetness of real white chocolate. Autumn is the perfect time to create seasonal desserts with delicate warming spices – and some rich dark chocolate, of course, to add the extra indulgence factor. Try this dreamy affair from Paul A Young.

Top tip: make sure the white chocolate you use is made with cocoa butter and not vegetable fat.

Ingredients (Serves 4)

  • 200g pumpkin cut into wedges
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • Small pinch ground mace
  • 300ml double cream
  • 450g white chocolate – Valrhona or Green and Blacks
  • 75g light muscovado sugar

For the glaze

  • 50g 70% dark chocolate
  • 100g golden caster sugar
  • 100ml water


Pre heat the oven to 200c. Place pumpkin wedges in baking tray sprinkled with the spices and a splash of water. Cover with foil and bake for 30 minutes or until very soft.

Place cream and sugar in a saucepan. Remove soft pumpkin flesh from skin and add to cream and sugar. Bring to a simmer and puree with a hand blender or place in a sieve and pushflesh through with the back of a spoon.

Pour onto the chocolate and whisk well, then pour into coffee cups or ramekin dishes and refrigerate for one hour.

For the glaze, gently warm the water and sugar together until dissolved, add the chocolate and mix well. Pour an even layer of chocolate glaze on to each dessert and allow to cool. Serve at room temperature.