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Cooking
Halloween Chocolate Mousse with Meringue Ghosts
· 4 servings
Whip the meringue
Whip the egg whites with granulated sugar and powdered sugar on high speed until stiff, glossy meringue forms. Spoon half of the mixture into a piping bag fitted with a round, smooth tip. Pipe the meringue onto a baking sheet lined with parchment paper in the shape of little ghosts.
Bake and keep watch
Bake in an oven preheated to 100 °C for about 9–10 minutes. The meringue mustn't start to brown, so keep a close eye on the ghosts during the second half of baking.
Melt the chocolate
Break the chocolate into a metal bowl and set it over a saucepan of water, then bring the water to a boil. Lower the heat slightly so the water simmers gently without touching the bowl. Stir with a whisk until the chocolate has fully melted.
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.
Let them cool
Let the ghosts dry completely. The amount of egg white here will make more ghosts than you need to decorate the mousse, so use the extras for more Halloween decorating. You can make them in different sizes – for topping the mousse, the tiniest ones, about 1.5 cm tall, work best.
Make the mousse
Whisk the egg yolks with granulated sugar until foamy. Whip the cream until stiff. Gently fold the sugared yolks into the melted chocolate.
Season the mousse
Fold in the whipped cream and the remaining meringue mixture from the ghosts. Season with coarsely crushed pepper and cocoa. Mix gently but thoroughly.
Chill and serve
Spoon the mousse into a piping bag fitted with a decorative tip and pipe into serving bowls. Chill thoroughly in the fridge, dust lightly with cocoa and top with the meringue ghosts before serving.