Halloween dessert mousse with meringue ghosts and chocolate chip cookies

Halloween dessert mousse with meringue ghosts and chocolate chip cookies

Portions: 4 persons | Preparation time: 460 minutes

A spooky treat on Halloween night with a slight spooky flavor. The one with meringue spirits tastes creamy, chocolatey and airy! Prepared in advance, the mousse can be served well as a Halloween dessert.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Halloween dessert mousse with meringue ghosts and chocolate chip cookies
Halloween dessert mousse with meringue ghosts and chocolate chip cookies

Portions: 4 persons | Preparation: 460 minutes

A spooky treat on Halloween night with a slight spooky flavor. The one with meringue spirits tastes creamy, chocolatey and airy! Prepared in advance, the mousse can be served well as a Halloween dessert.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Halloween | Region: Europe | Preparation: Bake, Heat | Menu: Desserts | Cuisine: German cuisine

Ingredients

Mousse

  • 3 eggs
  • 125g dark chocolate
  • 10g butter
  • 1/2 cup cream
  • 3 tablespoons powdered sugar

Meringue spirits and topping

  • 2 egg whites
  • 1 tablespoon water
  • 1 pinch salt
  • 100 g sugar
  • 100 g icing sugar
  • 1 tbsp lemon juice
  • Chocolate, liquid, for decoration
  • 100 g chocolate biscuits, crumbled

Instructions

Prepare the meringues

  1. Beat the egg whites with 1 tbsp water and a pinch of salt.
  2. Gradually add the sugar and icing sugar and beat until glossy.
  3. Add 1 tbsp lemon juice and stir.
  4. Pour the egg whites into a piping bag.
  5. Squirt small heaps of “ghosts” onto a baking tray lined with baking paper.
  6. Leave the meringues to dry in the oven at approx. 80°C and circulating air for approx. 2 hours.
  7. Dab the eyes of the ghosts with chocolate.

prepare the mousse

  1. Separate the egg whites from the yolks.
  2. In a separate bowl, mix the yolks with a blender.
  3. Melt the chocolate and butter in a heatproof bowl.
  4. Let them cool.
  5. Whip the cream until firm.
  6. Den Add the icing sugar to the egg white and beat until firm.
  7. Gently stir the egg yolks with the firm cream using a kitchen spatula.
  8. The liquid chocolate and butter mixture should still be slightly warm, but not too hot.
  9. Put the chocolate in the d Stir the cream and egg yolk mixture.
  10. Add ¼ of the egg whites and mix gently.
  11. Add the remaining egg whites and stir until you have an airy and homogeneous mousse.
  12. Pour the mousse into 4 small glasses.
  13. For at least 5 Place in the fridge for hours, preferably overnight.
  14. Garnish the mousse with crumbled chocolate chip cookies and meringue spirits and serve as a Halloween dessert.

Utensils

  • Hand mixer
  • Bowl
  • Small dessert glasses
  • Spoon
  • Pot
  • Heatproof bowl
  • Spatula