At a glance
This festive chocolate mousse gets a spooky makeover with cute meringue ghosts that require careful piping and low-temperature baking to keep their snowy-white color. You'll whip up delicate meringue ghosts, fold together a silky chocolate mousse with whipped cream and crushed pepper for a grown-up flavor twist, then chill everything before piping and topping with your little edible spooks.
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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.
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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.
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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.
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