Food safe paint brush or basting brush½ to 1 inch brush
Instructions
Melt the chocolate chips in a microwave safe glass bowl, microwaving for 60 seconds and then stirring. Continue microwaving in 30 second increments and stirring in between, until chocolate is completely melted.
Line a cupcake pan with cupcake liners. Scoop chocolate into cupcake liners to about ¼ full, and then use the brush to paint the chocolate up the sides of the liner. Refrigerate for 4 hours or overnight before carefully removing the liners. A toothpick can be used to pull the liner away from the chocolate.
Mix the vanilla pudding mix, pumpkin puree, milk, sugar and spices until smooth.
In a separate mixing bowl, mix the heavy cream at high speed until thick.
Fold the whipped cream into the pumpkin pudding mixture.
Put pumpkin mousse into a piping bag and then pipe into the chocolate cups.