Praline-Pumpkin Mousse Cornucopias Recipe Reviews - Allrecipes.com (Pg. 4)
Photo by Marianne
Reviewed: Nov. 4, 2012
Crafters will love making this! The directions to this lovely dessert are clear, and it's easy to make, too! I found that regular foil in about 4" wide pieces worked great with the cones that I used (Keebler). I did find that at 13 minutes of baking the high points of the cornucopias started browning too much while the rest of the bodies weren't quite done yet, so I quickly covered the tops with foil to keep them from burning. I filled a quart freezer bag with the mousse and cut the corner to fill the cornucopias. I used Trader Joe's wonderful Fleur de Sel Caramel Sauce for the glaze, and I went a little scant on that. Very nice dessert for a special occasion! Thanks for this recipe! It can lead to a variety of variations for future use, and I'll keep the cones for that very purpose!
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Photo by Marianne

Cooking Level: Intermediate

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Photo by Holiday Baker
Reviewed: Nov. 4, 2012
This dessert is so beautiful! I just loved the presentation. It actually is a lot easier than it looks. When I looked closely at the ingredients I realized I actually had everything but the cones, heavy cream, and puff pastry. Puff pastry is pricey, but the recipe uses only 1 of the 2 sheets in the pack. I layed it out on a Silpat sheet and dusted both sides with flour as suggested. It was very easy to work with, to cut and shape. I realized too late that the cones were only used as a mold. Although, they do work great and the puff pastry pops right off immedietly, cream horn molds would have worked well too. I forgot the sugar topping until the last 7 minutes of cooking. I quickly sprinkled 1 Tblsp on them, and popped them back in the oven, and it worked fine. I used a 1M tip to pipe the pumpkin mousse and it was perfect for filling them quickly and easily. I had bottled Hershey's caramel syrup and didn't want to go out and buy something thicker, in a jar or make something, so I just used that. It was less of a drizzle, but worked fine for me. I also, didn't bother to toast the nuts. I personally, find them bitter when done that way. It saved time too. I would be happy taste and appearance wise to serve this to a small dinner party, especially for Fall or Thanksgiving.
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4 users found this review helpful

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Photo by Holiday Baker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA

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