“Trick or treat? Definitely treat.”
Transform your table into a deliciously spooky scene with these friendly ghost meringues, floating over a rich death-by-chocolate mousse graveyard, complete with peanut butter tombstones. A show-stopping Halloween dessert that’s hauntingly good fun for kids and adults alike.
servings
Meringue Ghosts
- 2 large egg whites
- 110 g castor sugar
- Drop vanilla extract
Death-by-Chocolate Mousse
- 300 ml water
- 60 ml espresso or strong coffee
- 460 g good-quality dark chocolate finely chopped
- 500 g ice cubes
- 500 ml fresh cream whipped to stiff peaks
- 175 g packet dark chocolate biscuits crushed
Peanut-Butter Tombstones
- 250 g smooth or crunchy peanut butter
- 175 g brown sugar firmly packed
- 1 large egg
- 1 tsp bicarbonate of soda
- 50 g dark chocolate melted, to pipe
Meringue Ghosts
- Preheat the oven to 120°C and line a large baking sheet with baking paper.
- Whip the meringue: Place the egg whites in the bowl of an electric mixer and beat until stiff peaks form.
- Gradually add the castor sugar, a little at a time, continuing to whip until the mixture is thick and glossy.
- Whisk in the vanilla extract, then transfer the meringue to a piping bag. Snip off the tip and pipe small ghostly shapes onto the prepared baking sheet.
- Bake and dry: Place in the oven, wedging a wooden spoon in the door to keep it slightly open. Bake for 1–2 hours, until crisp on the outside but still soft inside. Leave to cool completely.
Death-by-Chocolate Mousse
- Melt the chocolate: Combine the water, espresso, and dark chocolate in a saucepan and heat gently over medium-low heat, stirring until smooth and melted.
- Cool over ice: Pour the melted mixture into a metal or glass bowl that fits over another bowl filled with ice cubes.
- Using an electric hand mixer, beat the mixture until it begins to thicken and soft peaks form.
- Fold in the cream: Gently fold the whipped cream into the cooled chocolate mixture until smooth and airy.
- Pour the mousse into a large serving dish or individual bowls and refrigerate until set.
Peanut-Butter Tombstones
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Make the dough: Cream together the peanut butter and brown sugar until light and fluffy. Add the egg and bicarbonate of soda and mix for 2 minutes.
- Shape: Roll teaspoonfuls of dough into 7cm logs, flatten them slightly, and arrange on the prepared tray with space to spread.
- Bake: Place in the oven for about 10 minutes, until lightly browned.
- Remove and allow to cool.
- Decorate: Pipe “RIP” on each cooled biscuit using the melted dark chocolate.
To Assemble the Graveyard
- Sprinkle the crushed chocolate biscuits over the mousse to resemble soil.
- Insert the tombstone biscuits upright into the mousse.
- Finish by placing the meringue ghosts on top for a spooky Halloween presentation.
