I’ve been waiting for an excuse to do a Halloween themed dessert.  In an attempt at being terribly cute and festive, my friends and I threw a sort of “pumpkin carving party” last night… all I could think was, “how perfect.”  Chocolate mousse beat out pumpkin creme brulee and next thing I know, I’m at the grocery store scouring for holiday candy.  This recipe was traditionally for a mousse cake, but I modified it to fit individual ramekins.  If you want to do a complete graveyard scene, just use a 10-inch round cake pan instead.  Depending on the size of your ramekins, this should make approximately 7 or 8 servings.  Finished graveyards pictured here.

Ingredents

For crust:

For crust:

-Crush oreos well, using either your food processor or any appropriate kitchen appliance (I used what looks like it may be for crushing garlic cloves).

-Place crumbs in a bowl and mix in the melted butter.  Press the crumb mixture even into your ramekins, covering the sides and the bottom evenly.  Refrigerate the ramekins.

For mousse:

-Chop the chocolates into like size pieces and place in a microwavable bowl.  Microwave in 15 second increments, stirring in between as to not burn the chocolate.

-Once chocolate is fully melted, add the whole eggs and mix well.  Add egg yolks one at a time, mixing well after each addition.

-In a separate bowl, whip the heavy cream until soft peaks form.  In another bowl, beat the egg whites until they are stiff.  Combine the egg whites and the heavy cream and fully incorporate into the chocolate mixture.

-Pour the mixture into the crusts and chill.  Overnight is ideal, but even a couple of hours is sufficient.

For decor:

-With the black icing, draw on the vanilla cookies and turn them into “tombstones.”

-Have some gummy worms “crawling” out of your crushed oreo “dirt.”  Throw some candy corn “pumpkins” next to your tombstone for extra holiday flair.  Be creative.