Recently I was asked to come up with a recipe for Teen Vogue that was easy and delicious for teens to make for Friendsgiving. Since I have such a big sweet tooth, I decided to come up with an easy dessert perfectly themed for this time of year - Chocolate Pumpkin Mousse Cups! It's exactly what it sounds like - delicious pumpkin mousse in dreamy chocolate cups. Then everyone gets their own mousse cup for dessert. The whole recipe takes 1 hour and a majority of that hour just requires waiting. Plus you can get all the ingredients for under $25!

Ingredients:
 - 1 cup heavy cream
 - 2 cups pumpkin puree (can be from a can)
 - 1/3 cup evaporated milk (or coconut milk for a healthier          option)
 - 1 box vanilla flavored instant pudding mix
 - 2 teaspoons pumpkin pie spice
 - 1 teaspoon vanilla extract
 - 1 tablespoon cocoa powder
 - 1/2 tablespoon pure cane sugar
 - 2 bars of milk chocolate

First, take a large saucepan and fill with water about 2 inches. Begin to boil. Place a large bowl over the saucepan and fill with the chocolate bars (although you’ll want to save a square for garnishing later). Stir and melt the chocolate until thick and creamy. Set aside to cool. Take baking cups that you use to make cupcakes and pour 1 tablespoon of melted chocolate into each cup. Take a paintbrush or pastry brush and coat the insides of each cup with the chocolate. Put each baking cup in a cupcake pan to hold them together and in place. Put in the freezer for 30 minutes. After 30 minutes, repeat the last step and add a second coat of melted chocolate into each cup (you may need to re-melt the chocolate using the same process as above). Make sure the cups are entirely coated on the inside before placing back in the freezer for 30 minutes. In a large bowl, pour in the heavy cream. Take a mixer or a whisk and stir until you have made what looks like whipped cream. Set aside. In another bowl, mix the pumpkin puree and the evaporated milk. Next, add the vanilla pudding mix and the pumpkin pie spice and mix. Add in the vanilla, cocoa powder, and sugar. Mix until thoroughly combined. Add the pumpkin mix to the bowl of whipped cream. Take a spatula and fold the whipped cream into the pumpkin mix (this means DO NOT STIR – instead you’ll mix the two by folding each on top of the other until thoroughly mixed). Voilá, you have made your mousse! Remove the chocolate cups from the freezer and cupcake pan. Pull off the baking cups. Next, take an ice cream scoop and pour one scoop of the pumpkin mousse into each cup. Now for the garnish, take a cheese grater or fruit zester and the extra piece of chocolate. Shave the chocolate onto each cup for an extra chocolate effect! Keep refrigerated until served. This article first appeared on Teen Vogue.

Recently I was asked to come up with a recipe for Teen Vogue that was easy and delicious for teens to make for Friendsgiving. Since I have such a big sweet tooth, I decided to come up with an easy dessert perfectly themed for this time of year – Chocolate Pumpkin Mousse Cups! It’s exactly what it sounds like – delicious pumpkin mousse in dreamy chocolate cups. Then everyone gets their own mousse cup for dessert. The whole recipe takes 1 hour and a majority of that hour just requires waiting. Plus you can get all the ingredients for under $25!

Ingredients:
 - 1 cup heavy cream
 - 2 cups pumpkin puree (can be from a can)
 - 1/3 cup evaporated milk (or coconut milk for a healthier          option)
 - 1 box vanilla flavored instant pudding mix
 - 2 teaspoons pumpkin pie spice
 - 1 teaspoon vanilla extract
 - 1 tablespoon cocoa powder
 - 1/2 tablespoon pure cane sugar
 - 2 bars of milk chocolate

First, take a large saucepan and fill with water about 2 inches. Begin to boil. Place a large bowl over the saucepan and fill with the chocolate bars (although you’ll want to save a square for garnishing later). Stir and melt the chocolate until thick and creamy. Set aside to cool.
Take baking cups that you use to make cupcakes and pour 1 tablespoon of melted chocolate into each cup. Take a paintbrush or pastry brush and coat the insides of each cup with the chocolate. Put each baking cup in a cupcake pan to hold them together and in place. Put in the freezer for 30 minutes.
After 30 minutes, repeat the last step and add a second coat of melted chocolate into each cup (you may need to re-melt the chocolate using the same process as above). Make sure the cups are entirely coated on the inside before placing back in the freezer for 30 minutes.
In a large bowl, pour in the heavy cream. Take a mixer or a whisk and stir until you have made what looks like whipped cream. Set aside.
In another bowl, mix the pumpkin puree and the evaporated milk. Next, add the vanilla pudding mix and the pumpkin pie spice and mix. Add in the vanilla, cocoa powder, and sugar. Mix until thoroughly combined.
Add the pumpkin mix to the bowl of whipped cream. Take a spatula and fold the whipped cream into the pumpkin mix (this means DO NOT STIR – instead you’ll mix the two by folding each on top of the other until thoroughly mixed).
Voilá, you have made your mousse!
Remove the chocolate cups from the freezer and cupcake pan. Pull off the baking cups.
Next, take an ice cream scoop and pour one scoop of the pumpkin mousse into each cup.
Now for the garnish, take a cheese grater or fruit zester and the extra piece of chocolate. Shave the chocolate onto each cup for an extra chocolate effect!
Keep refrigerated until served.

This article first appeared on Teen Vogue.