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 mixing.
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 separate bowl, combine the white chocolate, milk chocolate, spices, and the gelatin previously soaked (according to the instructions on the package).
Add the pumpkin puree, stir until the chocolate and gelatin melt, then cool the mixture to 32°C.
In a bowl, whip the sweet cream until fluffy and combine the mixtures together, fill the silicone mold with the prepared mousse, submerge the brownie, and put it in the freezer for 8-10 hours.
When the mousse is frozen, remove it from the mold and place it in the refrigerator until it thaws.
Decorate as desired and enjoy.
Bon appétit!
