Chocolate and Pumpkin Mousse

Bloom the gelatin in water and let it sit until hydrated.

Bring the milk to a boil, pour it over the chocolate, let it sit for a few minutes, and stir thoroughly.

Melt the bloomed gelatin in the microwave or over a water bath, add it to the chocolate, and mix well.

Add powdered sugar to the heavy cream and whip with a mixer on medium speed until soft peaks form.

Fold the chocolate base into the whipped cream, mix until smooth, pour into glasses, and chill in the refrigerator.

For the pumpkin mousse, bloom the gelatin in water.

Bring the milk to a boil, pour it over the white chocolate, and stir.

Add the melted gelatin to the chocolate-milk mixture.

Add the pumpkin puree, sugar, food coloring, and mix thoroughly.

In a separate bowl, whip the heavy cream to the consistency of melted ice cream and gently fold it into the prepared pumpkin base.