How to: Halloween Dinner Party Dessert
Jenna is our guest foodie blogger who has been writing her blog, Hogg's Homemade, since early 2015. This October, Jenna is bringing us a four part special for those of you thinking of throwing a dinner party on Halloween, which has taken us right through from creepy cocktails a spooky starter, a maleficent main course to the following deadly dessert.
Part 3: Chocolate Mousse Graveyards
Cooking a three course dinner takes a lot of time and effort, no matter how simple your recipes are. And after a long week at the office the last thing you want to do is slave away in the kitchen all Saturday on an elaborate dessert.
Therefore I want to end my Halloween dinner party menu with a quick and very easy dessert that looks the part but can be knocked together with little ingredients.
Why don’t you take a bit of creative license with your dessert and add mint leaves to make your graveyard look greener or even pipe your guest’s names onto the gravestones to make your dessert a little bit more morbid!
Prep time: 15 minutes plus cooling time and decoration
Ingredients – Makes 6
150g 70% Dark chocolate
300ml Double cream
6 Chocolate Oreos
6 Rich tea fingers
Coloured icing pens
To make the mousse
1. Break your chocolate into small pieces and melt over a pan of boiling water.
2. Take your chocolate off the heat and slowly stir in 100ml of double cream, a little at a time, until smooth.
3. Whip the remaining cream into stiff peaks.
4. Once your chocolate has cooled to room temperature stir your chocolate into the whipped cream with a spatula.
5. Briefly whip you mixture together to form a soft mousse.
6. Spoon into your glass serving dishes.
1. To make your chocolate soil, crush your Oreos by placing them in a sandwich bag or between cling film and bash with a rolling pin. Scatter onto your mousse.
2. Pipe your RIP decoration onto half a rich tea finger to make the gravestones – you will need one per serving – and plant in your dessert.
3. Chill in the fridge before you serve.
Note: This dessert is best made on the day but to save time if you decide to make the night before leave the decoration as the biscuits will go soft. Take you mousses out the fridge at least an hour before serving to avoid them being too hard and then decorate.