Halloween Chocolate Mousse

A glass container with chocolate mousse topped with oreo and halloween sprinkles.

5 from 1 vote

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.

Prep Time15

Cook Time1

Resting Time2

Total Time16

Course: Dessert

Cuisine: French

Diet: Gluten Free, Vegetarian

Servings:

Calories: 674kcal

Author: Smruti

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition