Chocolates, Party Sweets & Chilled Desserts
Graveyard Mousse Cups
Airy chocolate mousse layered with cookie “soil”, edible tombstones and tiny marshmallow ghosts.
- Yield
- approx. 8 cups
- Prep
- 25 min
- Cook
- 5 min
- Resting / chilling
- 2 h 15 min
- Total time
- 2 h 45 min
Ingredients
- 180 g semisweet dark chocolate
- 360 g heavy cream
- 20 g powdered sugar
- 8 × firm butter cookie
- 90 g crushed chocolate cookie
- 16 × mini marshmallow
Method
- Chop the chocolate. Heat 120 g of the cream until steaming and pour over the chocolate. Let stand for 2 minutes, then stir until smooth.
- Cool the ganache for 15 minutes until just warm.
- Whip the remaining 240 g cold cream with the powdered sugar to medium peaks.
- Fold the ganache into the whipped cream in three additions.
- Divide among 8 serving cups and chill for 2 hours.
- Top with crushed chocolate-cookie “soil”. Add butter cookies as tombstones and mini marshmallows as ghosts.
How to serve: Use clear cups so the mousse and cookie layers remain visible.
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