Airy, delicious and full of chocolate; these Halloween Chocolate Mousse Cups are super easy to make in under 30 minutes.
Topped with fun Halloween sprinkles; these are great for kids and adults alike.
Halloween calls for delicious treat that are easy to make. From chocolate and cookies to pasta and hummus, we see everything on these theme through Fall.
From the cute ones to the really ghory ones, we see all of them across the web and in parties. If Almost every year I make this Halloween Hummus and Chips along with this Edible Blood that works well for so many desserts.
Not all these desserts have to be difficult. The recipe here is my favorite to make chocolate mousse that is perfect for Halloween. Kids friendly, adults friendly and yet so simple and quick to put together.
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What is Mousse
An airy creamy dessert that is full of flavor, mousse is a French recipe. The traditional recipe does have raw eggs but now there are several variations of the same.
There is a lot of argument whether a mousse without eggs is just whipped cream or mousse. However, given the airy texture and flavor, this definitely qualifies as mousse for those with egg allergy or those who do not consume eggs.
This Halloween Chocolate Mousse
One of the most popular mousse recipe is definitely chocolate mousse. Light, airy and full of rich chocolate, this mousse is perfect for any occasion.
And as we head towards Halloween, it is only fair to make a dessert that is worthy of the event. Here it is.
We start with the classic eggless chocolate mousse, top it with Oreo 'sand' and complete it with Halloween inspired sprinkles. Pumpkins, googly eyes, skulls and tomb stones. Make your pick and dress up the mousse to make it fit for any Halloween party. I made it friendly for toddlers with just some pumpkins and eyes, but more sprinkles will be great to make it for older kids.
Why this recipe works
- It is easy to put together in under 30 minutes of active time.
- The recipe is egg-free.
- We only need a handful of ingredients to make these.
- It works great for Halloween parties but can be modified to use throughout the year.
- A great make ahead dessert; this is perfect for parties.
- We can easily scale the recipe up or down.
- This one is toddler, kid and adult friendly.
- The dessert is full of chocolate and Oreo cookies.
- It is easy to get kids involved in decorating these.
- Made in small jars, these are single serve and great for portion control.
- It is easy to change the flavor from chocolate to other flavors by switching one simple ingredient.
Ingredients and Substitutions
- Semi-sweet Chocolate: Chocolate mousse tastes best when made with semi-sweet chocolate. However, use dark chocolate for a darker version and swap with milk chocolate for a sweeter version. Pick the best quality chocolate for best mousse.
- Cream: Heavy cream gives the creamiest mousse. Use the one with at least 35% fat for best result. lower fat content cream works too but it may be slightly less creamy. However, half and half will not work well at all.
- Sugar: Balance the chocolate with some sugar. However, it can be left out if you prefer a bitter version.
- Vanilla Extract: A hint of vanilla with chocolate makes the best mousse. However, some cinnamon powder or coffee extract works well too. Skipping it completely is an option too.
- Oreo: The mud on top of the mousse is made with crushed oreo. While any cookie work for the recipe, oreo is perfect in color and texture. If you plan to skip these, add some extra sugar to the mousse.
- Toppings: Sugar decorations like pumpkins, googly eyes, skulls, tomb stones, glitter and even works work for the recipe. Pick toppings based on the age group of your kids. Certain toppings tend to be a choking hazard.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- In a heat-proof bowl add chopped chocolate.
2- Heat ¼ cup heavy cream till just warm but not boiling. I like to use the microwave to quickly heat the cream. Pour the cream on the chopped chocolate and let it stand for 2 minutes.
3- After 2 minutes, simply whisk with a spoon and set the bowl in the refrigerator for 20 minutes.
4- In the base of a stand mixer add the remaining cream. Also add sugar and vanilla extract.
5- Whip using a balloon attachment till you get hard peaks. Remove the bowl from the stand mixer.
6- Transfer the chocolate cream into the whipped cream.
7- Lightly fold the chocolate in till no streaks are visible.
8- Then transfer to dessert bowls. Press it down lightly. Cover and refrigerate for 1 hour.
Pro Tip: Transfer to a glass container and cover with a lid instead of individually wrapping each of them.
9- In a food processor add the oreo cookies.
10- Blitz till it is sandy in texture and remove from the food processor.
11- Add the oreo on top to resemble sand.
12- Top with colorful toppings of your choice and refrigerate for a couple of hours. Serve with a spoon on the side.
Expert Tips and Notes
- As we only use a few ingredients, use the best chocolate bar you can. I like to use a bar as it melts smooth. Chocolate chips are designed to retain shape and do not make a smooth mix.
- Pick from milk, semi-sweet or dark based on how sweet you want your mousse. Adjust the sugar if need be.
- Do not let the cream chocolate mix stand for more than 20 minutes in the refrigerator. It should be cold enough to not melt the cream but not so cold that it starts to form chunks in the mix.
- If you are in a warmer area, refrigerate the stand mixer bowl and attachment before using. This helps to keep the cream cool and whip faster.
- For smaller quantities, use a hand mixer instead of stand mixer to make it easily.
- Whip oreo to fine sand like consistency. Moreover, it can be left in chunks if you would like to make rocks.
- Chill before serving for best texture and refreshing taste.
- The same desert can be made without oreo topping to serve as plain mousse. Moreover, leave out the Halloween sprinkles to make throughout the year.
- Spike these with your favorite alcohol to make these for an adults party.
Storage
These Halloween Chocolate Mousse are great to make ahead of time. They can be refrigerated for up to 2 days without any loss in texture.
However, they stay well for up to a week with slight loss in aeration. These are not the best to freeze as they lose the texture quickly.
Recipe FAQs
This can happen if the cream is not hot enough or the outside temperature is super cold. To fix this, either heat the mix for a few seconds in the microwave and give it a good mix or remove the chunks by passing through a fine mesh sieve. Both would result in a smooth mix.
Not really. Whipped cream is heavy and mousse is light and airy. This makes the mousse different from whipped cream.
Oreo are my go-to cookies to resemble sand. When whipped in a food processor, it gives us dark sand like mix. The cream in the cookies helps bind everything well. Use any cream based brown colored cookies to make sand.
Yes we can. However, cocoa powder does make the mousse powdery. Using a good quality cocoa powder is an option; simply sieve the powder and use it to avoid lumps.
More Dessert Recipes to try
More Halloween Inspired Recipes
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Halloween Chocolate Mousse
Ingredients
For the Chocolate
- ¼ cup heavy cream
- ½ cup semi-sweet chocolate (chopped)
For the Mousse
- ¾ cup heavy cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
For Topping
- 8-10 Oreo cookies
- 10-12 sprinkles (Halloween theme)
Instructions
- In a heat-proof bowl add chopped chocolate.½ cup semi-sweet chocolate
- Heat ¼ cup heavy cream till just warm but not boiling. I like to use the microwave to quickly heat the cream.¼ cup heavy cream
- Pour the cream on the chopped chocolate and let it stand for 2 minutes.
- After 2 minutes, simply whisk with a spoon and set the bowl in the refrigerator for 20 minutes.
- In the base of a stand mixer add the remaining cream. Also add the remaining ingredients.¾ cup heavy cream, ¼ cup sugar, 1 teaspoon vanilla extract
- Whip using a balloon attachment till you get hard peaks. Remove the bowl from the stand mixer.
- Transfer the chocolate cream into the whipped cream.
- Lightly fold the chocolate in till no streaks are visible.
- Transfer to dessert bowls. Press it down lightly. Refrigerate for 1 hour.
- In a food processor add the oreo cookies.8-10 Oreo cookies
- Blitz till it is sandy in texture and remove from the food processor.
- Add the oreo on top to resemble sand.
- Top with colorful toppings of your choice and refrigerate for a couple of hours.10-12 sprinkles
- Serve with a spoon on the side.
Video
Notes
- As we only use a few ingredients, use the best chocolate bar you can. I like to use a bar as it melts smooth. Chocolate chips are designed to retain shape and do not make a smooth mix.
- Pick from milk, semi-sweet or dark based on how sweet you want your mousse. Adjust the sugar if need be.
- Do not let the cream chocolate mix stand for more than 20 minutes in the refrigerator. It should be cold enough to not melt the cream but not so cold that it starts to form chunks in the mix.
- If you are in a warmer area, refrigerate the stand mixer bowl and attachment before using. This helps to keep the cream cool and whip faster.
- For smaller quantities, use a hand mixer instead of stand mixer to make it easily.
- Whip oreo to fine sand like consistency. Moreover, it can be left in chunks if you would like to make rocks.
- Chill before serving for best texture and refreshing taste.
- The same desert can be made without oreo topping to serve as plain mousse. Moreover, leave out the Halloween sprinkles to make throughout the year.
- Spike these with your favorite alcohol to make these for an adults party.
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