Halloween Chocolate Mousse decorated as pumpkin patch dirt cups, a quick and easy no-bake sweet treat that is terrifyingly delicious. The chocolate mousse is made with only 2 ingredients: cream and chocolate, and you can make the whole dessert with only 4 ingredients. A massive hit with kids of all ages, but also grown ups, this Halloween treat is so indulgent and rich!
Halloween is just round the corner, the spookiest celebration, and one of my absolute favourite time of the year. Shops might have lots of offer when it comes to Halloween decorations and treats, but making your own is always much more fun.
I have a whole section on the blog with Halloween Recipes, from drinks to sweet treats, and they are all totally family friendly, and perfect for your Halloween party. And with my baby boy being born around Halloween, our parties are going to get more and more fun from now on.
Let's talk chocolate now! This 2-ingredient chocolate mousse is the easiest chocolate dessert recipe you can possibly come up with! No raw egg whites, no dodgy ingredients that are absolutely unnecessary.
Given that the mousse is topped with crushed oreo cookies, and decorated with sugary treats, I opted for dark chocolate and no refined sugar added for my mousse, you really don't need any extra sweetness here.
I love pumpkin patch dirt idea, but you can go wild when it comes to decorating your chocolate mousse cups: graveyard, worms, skeletons, anything!
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Ingredients used
- chocolate - I opted for dark chocolate to balance out the sweetness coming from the oreo cookies and sweets, but you can also go for milk chocolate
- double cream - the most popular option in the UK, heavy cream in the US, or just whipped cream anywhere else
- oreo cookies - they make the perfect "dirt" when crushed finely
- pumpkin-shaped sweets - shops should have any options available at this time of the year
Step-by-step photos and instructions
- add half of the cream to a pan set over a medium heat, and bring it to the boil
- remove it from the heat, and add the chocolate broken into pieces
- use a spatula to mix everything very well until the chocolate is smooth and melted completely
- set it aside to cool
- add the rest of the cream to a mixing bowl, and use a hand mixer to beat the cream until it holds stiff peaks
- add the beaten cream to the cooled chocolate, and gently incorporate it using a spatula - the chocolate should be light and airy
- divide the chocolate mousse into 4 cups and refrigerate for at least 1 hour
- remove the cream off the oreo cookies and add them to a ziploc plastic bag
- use a rolling pin to crush the cookies to a fine crumbs - or add them to a blender to be blitz into fine crumbs
- top each chocolate mousse cup with crushed oreos and decorate with pumpkin-shaped sweets
- return the cups to the fridge until they are ready to be served
Expert tips
The chocolate mousse is dead easy to make, but there are a few tricks here:
- do not overbeat the cream, or it will separate - once you get stiff peaks, you can stop beating it
- make sure to cool the melted chocolate before it's mixed with the beaten cream, or you risk the cream melting and mixture not being moussy at all
- once the chocolate is cooled, add the cream to the chocolate and really gently incorporate it into the chocolate mixture, it's what makes it light and gives it the moussy texture
- always refrigerate the chocolate mousse before adding the crushed oreos to it so you can have a firm mousse, or the oreo crumbs could silk into the chocolate
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Halloween Chocolate Mousse | Pumpkin Patch Dirt Cups
Ingredients
- 200 g dark chocolate
- 265 ml double cream
- 8 oreo cookies
- 12 pumpkin-shaped sweets to decorate
Instructions
- To make the mousse, add half of the cream to a pan set over a medium heat and bring it to the boil.
- Remove the pan from the heat.
- Break the chocolate bar into pieces and add them to the cream.
- Use a spatula to mix everything together until the chocolate is fully melted and smooth.
- Set it aside to cool down.
- Add the rest of the cream to a mixing bowl, and use a hand mixer to beat it until it holds stiff peaks.
- Once the chocolate has cooled, add the beaten cream to it, and use the spatula to gently incorporate the cream into the chocolate.
- Divide the mousse between 4 cups, and refrigerate for at least 1 hour.
- Use a sharp knife to remove the cream off the oreos, and add them to a ziploc bag.
- Use a rolling pin to crush the ores to fine crumbs.
- Once the chocolate mousse is firm, top each cup with crushed oreos and decorate with the sweets.
- Refrigerate again until the mousse is ready to be served.
Video
Notes
- do not overbeat the cream, or it will separate - once you get stiff peaks, you can stop beating it
- make sure to cool the melted chocolate before it's mixed with the beaten cream, or you risk the cream melting and mixture not being moussy at all
- once the chocolate is cooled, add the cream to the chocolate and really gently incorporate it into the chocolate mixture, it's what makes it light and gives it the moussy texture
- always refrigerate the chocolate mousse before adding the crushed oreos to it so you can have a firm mousse, or the oreo crumbs could silk into the chocolate
Nutrition
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