1

Fill a large bowl halfway with ice water and set aside.

2

Beat the yolks and ¾ cup plus 2 Tablespoons sugar together in a medium bowl until thick.

3

Bring ¾ cup cream to a boil and stream into the yolks while whisking continuously. Transfer to clean bowl and set over the ice bath. Stir the pumpkin, rum, vanilla, spices, and salt into the egg mixture.

4

Beat ½ cup cream to stiff peaks and fold into the pumpkin mixture. Cover and chill for 5-12 hours.

5

Beat remaining cream and sugar to stiff peaks.

6

Alternately layer pumpkin mousse and whipped cream ina glass serving or trifle dish (with tall sides). Sprinkle the chocolate between top two layers. Sprinkle chocolate on top with a few shaved rolls of chocolate. Serve chilled.