Graveyard desserts with gingerbread cookies. A delicious and easy to make Halloween dessert with chocolate mousse and homemade cookies.
You may think that this dessert is a bit tricky, but you can score most of it in the supermarket and a good baking supply shop. You only need to bake the cookies yourself, but they are also ready within half an hour. And then you can dig your own graves. Well figuratively then.
Of course I make a lot of this recipes all from scratch, but some things are really beyond my reach (I know my own limits). Such as hands and mini roses, those are really things that are not the things I'm good at. Fortunately, bake supply shops offer a solution and these sugar figures come from there. They are from Wilton and they have a lot of Halloween in the assortment (and no it's not advertising, because unfortunately I don't get paid for this). I only mention it so you know where to look ?
All in all it is a recipe that, after baking the cookies, you put together in a few minutes and therefore really ideal as, for example, the closing of a real Halloween party.
Ingredients for this Halloween dessert
How do you prepare this easy Halloween treat?
The printable recipe in easy steps can be found at the bottom of this blog.
Beat the butter with the sugar until airy. Then add the gingerbread spices and flour and mix again for 1 minute. Press the dough into a ball and wrap in plastic wrap. Put that in the refrigerator for at least 30 minutes. This way the dough will get cold and it won't stick as much.
Roll out the dough to a thickness of ¼ inch (0.5 cm) with a rolling pin. You can do this very easily by placing the dough between two sheets of baking paper. Then, with your rolling pin, roll it until it gets the desired thickness. You can carefully peel off the top parchment paper from the dough. Doing it this way you get a flat dough that does not stick to your rolling pin.
Now cut out the dough with a cookie cutter. But if you don't have one, you can also use a a sharp knife to cut out the form. Afterwards scrape / write the letters into the dough with a skewer.
Place the cookies on the baking tray, at least 1 inch (2 cm) apart and bake in a preheated oven at 320 degrees Fahrenheit (160 degrees Celsius) for 12 minutes. After baking, let the cookies rest for 5 minutes and then cool them further on a wire rack.
Spoon the chocolate mousse into the glasses and top with chocolate sprinkles.
Just before serving, put a homemade gravestone cookie in the mousse and decorate with sugar flowers and a zombie hand.
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Graveyard dessert with gingerbread cookies
Tombstone gingerbread cookies
- 110 grams butter room temperature
- 45 grams brown sugar
- 150 grams flour
- 1 teaspoon gingerbread spices
- 200 grams chocolate mousse
- 8 tablespoons chocolate sprinkles
- 1 box decoration kit zombie hand Wilton
- 8 sugar decoration roses Wilton
- 4 Tombstone gingerbread cookies (made above)
- Take the butter out of the refrigerator and let it warm up to room temperature.
- Preheat the oven to 320 degrees Fahrenheit (160 degrees Celsius).
- Cover a baking sheet with baking paper.
- Weigh all the ingredients for the cookie dough.
Tombstone gingerbread cookies
- Beat the butter with the sugar until it is soft and creamy (2 minutes).
- Stir in the flour and gingerbread spices and mix for 1 minute.
- Wrap the dough in plastic foil and let it rest for 30 minutes in the fridge (that way the dough will stick less).
- Roll out the dough to a thickness of approximately ¼ inch (0.5 cm) and use a tombstone cookie cutter to cut out shapes from the dough. If you don't have one, cut the shapes out of the dough with a sharp knife. Make a text on the tombstone with a satay stick, such as R.I.P.
- Put the cookies on the baking tray.
- Bake the cookies in the oven for 12 minutes.
- Allow to cool on a rack.
- Divide the chocolate mousse into 4 glasses.
- Top the mousse with chocolate sprinkles
- Take the zombie hand and stick it in the middle into the mousse.
- Add the tombstone cookie on the back of the glass.
- Dress the tombstone with red roses.
- The sugar candy I used was from Wilton.