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a square photo with two glass bowls and in there two glasses filled with chocolate mousse, a golden rose and a black candle lit.

Easy Chocolate Mousse for Halloween

Andréa
Halloween Chocolate Mousse is a light mousse topped with dark chocolate sprinkles and a rose. A full creamy chocolate flavor and is easy to make. So delicious that it's a shame only to eat this dessert for Halloween.
Cook Time 10 minutes
Cooling time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 persons
Calories 689 kcal

Equipment

  • Au bain Marie pot
  • Hand Mixer

Ingredients
 

Fluffy chocolate mousse

  • 1 cup dark chocolate chopped into pieces
  • 2 tablespoons butter
  • 2 egg whites size L
  • 2 tablespoons sugar
  • ¾ cups cream
  • 1 tablespoon confectioners sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Garnish

  • 8 tablespoons chocolate chunks
  • 4 flowers marzipan

Ingredients you need per step are listed below the step in Italic

Instructions
 

Fluffy chocolate mousse

  • Put a layer of water in a pan and hang a heatproof bowl over the water. Bring the water to a boil (au bain-Marie).
  • Put the chocolate and butter in the bowl and let it melt slowly. Stir occasionally.
    1 cup dark chocolate, 2 tablespoons butter
  • Remove the bowl from the pan.
  • Put the egg whites in the clean bowl and start mixing until they become airy.
    2 egg whites
  • Then add the two tablespoons of sugar and mix until the egg whites are stiff.
    2 tablespoons sugar
  • In a third bowl, pour the cream and add confectioners sugar, vanilla extract, and salt.
    ¾ cups cream, 1 tablespoon confectioners sugar, 1 teaspoon vanilla extract, ⅛ teaspoon 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 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 the refrigerator.

Garnish

  • Cover the chocolate with chocolate chunks.
    8 tablespoons chocolate chunks
  • Place a rose (Marzipan) on top.
    4 flowers

NOTES

1. - Egg white 
  • You get a light chocolate mousse by beating the egg white until stiff. Please note that egg white is raw egg and can therefore contain Salmonella. If small children, the elderly in poor health, or pregnant women eat with it, I advise you to make a mousse without raw egg, such as this delicious chocolate mousse with whipped cream.
  • Egg whites can only be beaten stiff with grease-free tools. Before using, wash the bowl and the mixing hooks with hot water and washing-up liquid. Beat the egg whites until they are stiff enough that you can turn the bowl upside down and the egg whites don't fall out.
  • When you have a recipe where you will mix egg whites into a batter or mousse, you do it in the following way:
    • Initially, add ⅓ of the egg white to your bowl and gently stir it into the mixture with a whisk, making eight shapes with your whisk. This will get your mousse used to the egg whites.
    • Next, add the rest when the egg whites are well mixed, and gently mix it into your mousse. This makes your mousse very airy.
3. Au bain-marie -  is a popular method of melting chocolate. By melting it this way, it does not burn and melts very gradually. Take a pan and fill it with a layer of water (about 1 inch (2 cm)) that you bring to a boil. Lower the heat. Use a fireproof dish that fits on top of the pan and that you can hang in it without touching the water. Pour in the chocolate and butter. Stir occasionally with a spatula so that it melts well.
4. Egg yolk - In this recipe, you use two egg whites, but not the egg yolks. What can you do with that the yolks? You can make a delicious crème brûlée with them, such as this Limoncello crème brûlée; you can use them in a delightful spaghetti carbonara or bake a chicken pie muffin casserole.
5. Marzipan flours - You can get the flours online.
6. - Storage
 
  • Refrigerator: Chocolate mousse can be stored in the fridge for up to 3 days.
  • Freezing: You can also cover and freeze the chocolate mousse. This keeps it good for up to a month. Then, the night before you want to eat it, put the mousse in the refrigerator and let it thaw. Eat the mousse within 24 hours. TIP: is the weather hot? Do not thaw the mousse completely, but leave it nice and frozen. You then have delicious chocolate mousse ice cream.
7 - The nutritional values are shown per dessert.

Nutrition

Calories: 689kcal | Carbohydrates: 46g | Protein: 8g | Fat: 53g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 169mg | Fiber: 7g | Sugar: 31g | Vitamin A: 914IU | Vitamin C: 1mg | Iron: 7mg
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