Rich and creamy chocolate mousse layered with “dirt” cookie crumbs, gummy worms, and cookie gravestones makes for a hauntingly fun dessert that’s as festive as it is delicious.
[cooked-sharing]
Yields6 ServingsPrep Time25 minsCook Time1 hrTotal Time1 hr 25 mins
For the mousse
7ozdark chocolate (60–70%), chopped
3tbspunsalted butter
3large eggs, separated
¼cupsugar (for egg yolks)
2tbspsugar (for egg whites)
1cupheavy cream, whipped to soft peaks
Pinch of salt
For decoration (the “graveyard”)
1cupcrushed chocolate cookies (Oreos work best, filling removed)
5rectangular cookies (like Milano or ladyfingers) for tombstones
Black writing gel or melted dark chocolate (for RIP lettering)
Gummy worms, candy pumpkins, or spooky sprinkles
Optional: whipped cream ghosts
Make the chocolate base
1
In a heatproof bowl, melt chocolate and butter over a saucepan of simmering water (or in microwave in 20-sec bursts).
Stir until smooth, then set aside to cool slightly.
Whip egg yolks
2
In a bowl, whisk egg yolks with ¼ cup sugar until pale and thick.
Stir yolk mixture into melted chocolate.
Whip egg whites
3
In another bowl, beat egg whites with a pinch of salt until soft peaks form.
Gradually add 2 tbsp sugar and beat until stiff, glossy peaks form.
Fold everything together
4
Gently fold whipped cream into chocolate mixture.
Then fold in egg whites until just incorporated (don’t overmix).
Spoon mousse evenly into 6 cups or jars.
Chill in fridge for at least 1 hour to set.
Decorate the graveyard
5
Sprinkle cookie “dirt” crumbs over each mousse cup.
Write “RIP” on rectangular cookies with writing gel or melted chocolate, then insert into mousse as gravestones.
Add gummy worms, candy pumpkins, or sprinkles for spooky flair.
(Optional) Pipe whipped cream ghosts with mini chocolate chip eyes.
Serving Suggestions
6
Serve chilled on a spooky tray lined with candy corn or dry ice fog for dramatic effect.
Great as a Halloween party dessert or centerpiece.
Tips & Variations
7
Kid-friendly shortcut: Use store-bought chocolate pudding instead of homemade mousse.
Boozy twist (adults only): Add 1–2 tbsp coffee liqueur or Baileys to the chocolate base.
Vegan version: Use coconut whipped cream, dairy-free chocolate, and aquafaba in place of egg whites.
Make-ahead: Mousse can be made 1 day ahead; decorate just before serving.
Ingredients
For the mousse
7ozdark chocolate (60–70%), chopped
3tbspunsalted butter
3large eggs, separated
¼cupsugar (for egg yolks)
2tbspsugar (for egg whites)
1cupheavy cream, whipped to soft peaks
Pinch of salt
For decoration (the “graveyard”)
1cupcrushed chocolate cookies (Oreos work best, filling removed)
5rectangular cookies (like Milano or ladyfingers) for tombstones
Black writing gel or melted dark chocolate (for RIP lettering)
Gummy worms, candy pumpkins, or spooky sprinkles
Optional: whipped cream ghosts
Directions
Make the chocolate base
1
In a heatproof bowl, melt chocolate and butter over a saucepan of simmering water (or in microwave in 20-sec bursts).
Stir until smooth, then set aside to cool slightly.
Whip egg yolks
2
In a bowl, whisk egg yolks with ¼ cup sugar until pale and thick.
Stir yolk mixture into melted chocolate.
Whip egg whites
3
In another bowl, beat egg whites with a pinch of salt until soft peaks form.
Gradually add 2 tbsp sugar and beat until stiff, glossy peaks form.
Fold everything together
4
Gently fold whipped cream into chocolate mixture.
Then fold in egg whites until just incorporated (don’t overmix).
Spoon mousse evenly into 6 cups or jars.
Chill in fridge for at least 1 hour to set.
Decorate the graveyard
5
Sprinkle cookie “dirt” crumbs over each mousse cup.
Write “RIP” on rectangular cookies with writing gel or melted chocolate, then insert into mousse as gravestones.
Add gummy worms, candy pumpkins, or sprinkles for spooky flair.
(Optional) Pipe whipped cream ghosts with mini chocolate chip eyes.
Serving Suggestions
6
Serve chilled on a spooky tray lined with candy corn or dry ice fog for dramatic effect.
Great as a Halloween party dessert or centerpiece.
Tips & Variations
7
Kid-friendly shortcut: Use store-bought chocolate pudding instead of homemade mousse.
Boozy twist (adults only): Add 1–2 tbsp coffee liqueur or Baileys to the chocolate base.
Vegan version: Use coconut whipped cream, dairy-free chocolate, and aquafaba in place of egg whites.
Make-ahead: Mousse can be made 1 day ahead; decorate just before serving.
