Halloween Chocolate Mousse with Meringue Ghosts

Step-by-step method

At a glance

This Halloween showstopper brings together whipped chocolate mousse with a hint of pink pepper and homemade meringue ghosts that'll have guests—especially kids—absolutely delighted. The trickiest part is making those adorable meringue decorations, which requires careful whisking for glossy peaks and close attention during baking to keep them pale and pristine.

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Meringue ghosts

Whisk the egg whites with granulated and icing sugar on high speed until stiff, glossy peaks form. Spoon half of the mixture into a piping bag fitted with a plain round nozzle. Pipe ghost shapes onto a baking tray lined with parchment paper.

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4 piece
Chicken Eggs

100 gram
Granulated Sugar

220 gram
Powdered Sugar
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Bake and keep an eye on them

Bake in an oven preheated to 100°C for about 9–10 minutes. The meringues mustn't start browning, so watch them closely during the second half of baking.
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Melt the chocolate

Break the chocolate into a metal bowl and set it over a pan of water, then bring the water to the boil. Reduce the heat slightly so the water simmers gently without touching the bottom of the bowl. Stir with a whisk until the chocolate has melted.

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200 gram
70% Dark Chocolate

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Paint on the eyes

Take the ghosts out of the oven and, using the tip of a toothpick or skewer dipped in the melted chocolate, dot on their eyes.
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Let them cool

Leave the ghosts to dry completely. The amount of egg white given will make more ghosts than you need to decorate the mousse, so use the extras for other Halloween decorating. You can make them in different sizes – for topping the mousse, the tiniest ones, about 1.5 cm tall, work best.
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Making the mousse

Whisk the egg yolks with the granulated sugar until light and foamy. Whip the cream until stiff. Carefully fold the whisked yolks and sugar into the melted chocolate.

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100 gram
Granulated Sugar

250 gram
Whipping Cream 33%
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Season and finish

Fold in the whipped cream and the leftover meringue mixture from the ghosts. Season with coarsely crushed pepper and cocoa. Mix gently but thoroughly.

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2 gram
Pink Pepper

20 gram
Cocoa
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Chill and serve

Spoon the mousse into a piping bag fitted with a decorative nozzle and pipe it into serving glasses or bowls. Chill thoroughly in the fridge, dust lightly with cocoa and decorate with the meringue ghosts before serving.

Halloween Chocolate Mousse with Meringue Ghosts

Name: Spooky-Fun Chocolate Mousse Ghosts
Prep time: 35 min
Cook time: 20 min
Total time: 240 min
Yield: 4
Cuisine: French
Ingredients: 200 gram 70% Dark Chocolate; 250 gram Whipping Cream 33%; 20 gram Cocoa; 200 gram Granulated Sugar; 2 gram Pink Pepper; 4 piece Chicken Eggs; 220 gram Powdered Sugar

bohynekuchyne

Prep 35 min Cook 20 min

Plus 3 h of resting (not counted in active time)

7 Ingredients

8 Steps

Hard Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

What's in it?

1005 kcal

Calories

133 g

Carbohydrates

49 g

Fats

14 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

If you love celebrating Halloween at home, I've decorated this mousse with the cutest little meringue ghosts. They were a massive hit at our place, and while photographing them I practically had to shield them with my own body from little Sophie, who danced around me shrieking "I want a ghooost!" Ah well.

Gluten-free Vegetarian Desserts Halloween Indulgent treats To impress

Step-by-step method

At a glance

Meringue ghosts

For this step

Bake and keep an eye on them

Melt the chocolate

For this step

Halloween Chocolate Mousse with Meringue Ghosts

Ingredients — what you'll need

What's in it?

About this recipe