Melt the dark chocolate with the butter in a double boiler.
In a bowl, lightly beat the eggs with the brown sugar, gradually pour in the melted chocolate mixture, and continue to mix.
Add the flour and cocoa powder, pour the batter into a metal ring wrapped in foil and bake at 170°C for 40-50 minutes.
Let the brownie cool, then cut out the center with a round cutter.
Add 200 grams of walnut or caramel paste over the brownie, and place it in the freezer.
Bring the pumpkin puree to a boil.
In a bowl, combine: white chocolate, milk chocolate, spices, and previously soaked gelatin (according to the package instructions).
Add the pumpkin puree, mix until the chocolate and gelatin melt, cool the mixture to 32°C.
In a bowl, beat the heavy cream until fluffy and combine the mixtures together, fill the silicone mold with the prepared mousse, sink the brownie, put in the freezer for 8-10 hours.
When the mousse is frozen, remove from the mold and refrigerate until thawed. Decorate as desired and enjoy. Bon appétit!
