Fluffy chocolate mousse topped with dark chocolate crunch and a rose. A dessert to good to only eat at Halloween.
Always a great idea I hear you thinking. Because chocolate mousse is also one of my favorite desserts. And you can also create something fun for Halloween with it. Certainly! Only it's a shame to only eat this recipe at Halloween, right?
You can simply make this chocolate mousse for any festive occasion. Christmas, Easter, Sinterklaas and of course Halloween. Try it yourself!
What's the difference between mousse and pudding?
Pudding is made by boiling milk with sugar and adding seasonings, such as chocolate. You thicken the pudding with cornstarch and then let the pudding cool down.
Mousse is made by beating egg whites and / or whipped cream with sugar so that they become airy. You fold this carefully through your seasoning, such as melted chocolate. Because you mix it gently you get a light dessert.
Is it safe to eat mousse?
This mousse contains raw eggs (the egg whites). Normally this is safe, but there is always a small chance of salmonella contamination. You should therefore not serve this mousse to people with a weak resistance (the elderly and children under 4 years) or to pregnant women.
A mousse without raw eggs is the recipe for chocolate mousse with cream. You can find that recipe here.
This fluffy chocolate mousse, Halloween style contains the following ingredients:
How to prepare fluffy chocolate mousse, Halloween style?
The full recipe in easy steps can be found down below in the recipe card.
Step 1: Put the chocolate and butter in a fireproof bowl and melt the ingredients au-bain-marie (if you want to know how au-bain-marie works look at the top tips section)
Step 2: Beat the egg whites with the sugar until it's stiff. In a second bowl whisk the cream with confectioners sugar and vanilla extract until it's stiff.
Step 3: Mix the chocolate with the cream. Gently combine 1/3 of the egg whites through this mixture, so the chocolate, cream and egg whites can get used to each other. Then add the remaining egg whites and fold them gently through the mixture.
Step 4: Put the chocolate mousse in the glasses and let it stiffen in the refrigerator. Just before serving sprinkle the chocolate chunks on top and garnish with Marzipan flowers.
💭 Top tips
- Au-bain-marie is a popular method when melting chocolate. By using this method the chocolate won't burn and melts very gradually. Take a pan and fill it with a layer of water (about 2 cm) and bring to the boil. Lower the heat. Use a fireproof bowl that fits on the pan and that you can hang in it without the bottom touching the water. Add the chocolate and butter to the bowl. Mix occasionally with a spatula so that it melts well.
- You can only beat egg white stiff with fat-free tools. Before using, wash the bowl and whisk hooks with hot water and dishwasher liquid. Then let it cool to room temperature. Beat the egg whites until they are so stiff that you can hold the bowl upside down and the egg white won't fall out.
- When you have a recipe where you are going to mix egg whites, you do it in the following way. First, add 1/3 of the egg white to your bowl and gently whisk it through the mixture using a spatula, making 8 shapes. This way your mousse get used to the fluffiness of the egg white. When the egg white is well mixed, add the rest and mix it gently through your mousse as well. This makes your mousse really airy.
- You can get the roses at the better baking stores or online.
⏲️ What to do with left overs?
Of course it can always happen that you have leftovers or that you don't use all your ingredients. Below are tips on how to use them.
- In this recipe you use 2 egg whites, but not the yolks. What can you do with that? You can make a delicious crème brûlée with them, like this Limoncello crème brûlée, you can use them in a delicious spaghetti carbonara, or in a chicken pot pie muffin casserole.
🥘 Other delicious recipes
If you like this recipe you probably like these to:
Fluffy chocolate mousse Halloween style
Fluffy chocolate mousse
- 1 cup dark chocolate chopped into pieces
- 2 tablespoons butter
- ¾ cups cream
- 1 tablespoon confectioners sugar
- 1 teaspoon vanilla extract
- pinch salt
- 2 egg whites size L
- 2 tablespoons sugar
- 8 tablespoons chocolate chunks
- 4 flowers marzipan
- Separate the eggs into whites and yolks. Please note that the egg white should not contain egg yolks (not even a bit, otherwise you can no longer beat it stiff).
- Wash the bowl and the mixer hooks you use to whip the egg whites with hot water and dish soap
- Chop the chocolate in small pieces.
- Put a layer of water in a pan and hang a heatproof bowl over the water. Bring the water to the boil (au-bain-marie).
Fluffy chocolate mousse
- Put the chocolate and butter in the bowl and let it melt slowly. Stir occasionally.
- Remove the bowl from the pan.
- Put the egg whites in the clean bowl and start mixing until they become airy.
- Then add the 2 tablespoons of sugar and mix until the egg whites are stiff.
- In a third bowl you pour the cream and add confectioners sugar, vanilla extract and salt.
- Mix the cream with a mixer until it is stiff.
- Mix the chocolate through the whipped cream with a spatula.
- Add ⅓ of the egg white mixture and mix into the chocolate mixture with a spatula. That's how both get used to each other.
- Then carefully stir in the rest of the egg white mixture.
- Put the chocolate mousse in the glasses.
- Let it cool for at least 30 minutes in de refrigerator
- Cover the chocolate with chocolate chunks.
- Place a rose (Marzipan) on top.