my husband makes me wait until october 1st to decorate for halloween.
Seriously?? Seriously. I’m thinking about making one of those paper chains next year–orange and black? To count down the days until it is socially acceptable to hang skeleton lights, place skulls on the bookshelves, and binge watch classic scary movies where the zombies are slow and the babysitter dies.
One of my favorite things about Halloween is handing out candy. Like, I’m that crazy lady with no kids that would buy king-size candy bars or bottles of root beer just so I can be the BEST friggin halloween candy giver there is. That house (read: apartment) that kids ask their moms to drive them to, just because they know that THAT lady will have the best candy.
But do we get any trick-or-treaters? . . . Nope. Not one. No little jedi knights. Not one of the five billion little elsas I’m sure are running around. Not one kick-butt wonder woman beating up spooky ghosts and saving the other costumed kids one fun size kit kat at a time. COME TAKE MY CANDY!!! Please, oh please, for the love of saint pete, come knock on my door and shout trick-or-treat and take my candy.
. . .
please?
Grown-Up Graveyard Chocolate Mousse
So many cute halloween dessert ideas . . . so little time! But let’s face it. Chocolate halloween dessert is always the best choice. This recipe is a more grown-up version of the kids’ halloween dirt dessert. Instead of chocolate pudding, we have chocolate mousse. Chocolate. Mousse. The reasons you should make this (as if you need any) include the fact that it is:
- quick and easy
- sinfully rich
- lusciously soft
- covered in crunchy cookie crumbles
- topped with a milano headstone
- spookingly fantastic for halloween dessert
- can be made ahead of time
- super eeeeeeeasy
And who doesn’t love all that?!
~Happy Halloween~ 🙂
mikaela | wyldflour
4-6 servings
15 minPrep Time
30 minCook Time
45 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 1 envelope unflavored gelatin
- 2 Tablespoons cold water
- 1 cup boiling water
- 1/2 cup cocoa powder
- 1 cup white granulated sugar
- 2 cups (1 pint) heavy whipping cream
- 2 teaspoons vanilla extract
- 12 cookies, crushed (e.g., oreo or shortbread)
- 4-6 milano cookies
- edible ink or black food coloring gel
Instructions
- Measure out the cold water into a small bowl and sprinkle gelatin evenly over the water. Give it 1 or 2 stirs with a small spoon to make sure that all of the gelatin is soaking. Let sit for 2 minutes to soften.
- Pour boiling water into gelatin mixture and stir until the gelatin is completely dissolved. Set aside to cool slightly.
- Use a spoon to combine sugar and cocoa powder in a large mixing bowl. Beat in whipping cream and vanilla extract. Continue whipping on high speed until stiff peaks form--about 6-8 minutes. (You'll know it's getting close when you see ripples start to form and hold in the cream.)
- Slowly add water/gelatin mixture, while continuing to beat the mixture on a slow speed. After all of the gelatin has been added, beat on medium-high speed to put some air back into it.
- Spoon the mousse into the dishes in which you're going to serve it. Refrigerate at least 30 minutes before serving.
- Crush cookies in a food processor (or with a rolling pin in a doubled ziploc bag). Sprinkle over each mousse cup.
- Create cookie headstones by using edible black ink to write on the cookies. If you don't have edible ink, then dip a toothpick into black food coloring gel and use the tip to write out the headstone message. Push the cookie headstone down into the mousse.
- This mousse keeps well in the refrigerator. Just cover each dish with plastic wrap and store up to 3 days.
Notes
PS - A couple of you have already asked where I got these cute spider web stemless wine glasses! I got them at Target years ago and unfortunately, they don't carry them anymore. But there are lots of other spooky options on amazon, like these candy skull wine glasses.
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