For the mousse: Stir the rum
and gelatine together in a cup, and let soften 5 minutes. Heat a third of the cream with the vanilla in a saucepan
. Stir in the gelatine and rum to dissolve. Add the sugar
to dissolve. Finally mix in the pumpkin puree. Strain
, cool, and refrigerate until chilled and starting to get thick.
the remaining cream and fold it into the chilled pumpkin mixture. Spoon into serving dishes, cover, and chill at least 4 hours before turning out to serve.
For the chocolate sauce: put the ingredients in a saucepan and gently melt
. If too thick, simply thin out with a little more cream. The sauce will harden as it cools, but you can simply melt it down again.
Serve the chocolate sauce dribbled over the pumpkin mousses.