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

By
KACHEN
-
0
27
Halloween graveyard dessert with meringue ghosts.

“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.

Halloween graveyard dessert with meringue ghosts.

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

Print Recipe Pin Recipe
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: Fusion
Ingredients Method

Ingredients
  

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

Method
 

Meringue Ghosts
  1. Preheat the oven to 120°C and line a large baking sheet with baking paper.
  2. Whip the meringue: Place the egg whites in the bowl of an electric mixer and beat until stiff peaks form.
  3. Gradually add the castor sugar, a little at a time, continuing to whip until the mixture is thick and glossy.
  4. 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.
  5. 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
  1. 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.
  2. Cool over ice: Pour the melted mixture into a metal or glass bowl that fits over another bowl filled with ice cubes.
  3. Using an electric hand mixer, beat the mixture until it begins to thicken and soft peaks form.
  4. Fold in the cream: Gently fold the whipped cream into the cooled chocolate mixture until smooth and airy.
  5. Pour the mousse into a large serving dish or individual bowls and refrigerate until set.
Peanut-Butter Tombstones
  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. 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.
  3. Shape: Roll teaspoonfuls of dough into 7cm logs, flatten them slightly, and arrange on the prepared tray with space to spread.
  4. Bake: Place in the oven for about 10 minutes, until lightly browned.
  5. Remove and allow to cool.
  6. Decorate: Pipe “RIP” on each cooled biscuit using the melted dark chocolate.
To Assemble the Graveyard
  1. Sprinkle the crushed chocolate biscuits over the mousse to resemble soil.
  2. Insert the tombstone biscuits upright into the mousse.
  3. Finish by placing the meringue ghosts on top for a spooky Halloween presentation.

Tried this recipe?

Let us know how it was!