First, make the chocolate shells: Inflate balloons to about 3 inches in diameter. Set aside.

In a double boiler over medium heat, gently melt chocolate in the top pan, stirring often. Meanwhile, lightly grease a cookie sheet and the bottom of the balloons with vegetable oil.

Remove melted chocolate from heat and allow to cool 10 to 15 minutes.  Make sure chocolate is not too hot as the balloons may pop.  Grasp a balloon by the tied end and dip it halfway up the sides in the melted chocolate 3 or 4 times. Rock the balloon slightly to create uneven edges. Place each dipped balloon on the greased cookie sheet with the tied end up so chocolate will dry into a half egg shell shape with a flat bottom. When all balloons have been dipped, carefully place cookie sheet in refrigerator for 30 minutes.

Remove balloons from the refrigerator. Pop balloons with a knife tip, and peel them gently from the chocolate shells. If the chocolate is too cold it will not release the balloon. Just let it warm up to room temperature and try again. Set shells aside in a cool place.

To make the mousse, in a large glass or ceramic mixing bowl mix together pumpkin, yoghurt, cinnamon, ginger, nutmeg, cloves, and salt. Add brown sugar, and blend well to dissolve sugar.

In another large mixing bowl, using an electric mixer, whip cream until stiff peaks form.  Slowly fold whipped cream into pumpkin mixture. Chill at least 2 to 3 hours. To serve, spoon ½ cup mousse into each of the 14 chocolate cups. For a professional presentation, pipe into shells using a pastry bag and a large tip. Serve immediately.

Makes 14 servings.

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