‘Friendly Ghost’ Meringues in a Death-by-Chocolate-Mousse Graveyard with Peanut Butter Tombstones

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.

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.

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.

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.