Graveyard Chocolate Mousse Cups

A no-bake dessert of whipped chocolate mousse spooned into cups and finished with crushed chocolate cookies, upright cookie pieces for tombstones, and gummy worms. The mousse is smooth and airy, while the toppings add contrast and a Halloween theme.

By Julienne

Cook time: 10 minutes

Servings: 12

Ingredients

• 170 g dark chocolate finely chopped
• 60 ml whole milk divided
• 7 g unflavored gelatin
• 60 ml whole milk divided
• 70 g granulated sugar
• 1 g kosher salt
• 30 g unsweetened cocoa powder sifted
• 10 ml vanilla extract
• 240 ml heavy cream cold, divided
• 18 cookies chocolate sandwich cookies divided; 12 crushed into crumbs and 6 split for tombstones
• 240 ml heavy cream cold, divided
• 36 pieces gummy worms

Instructions

1. Place the chopped dark chocolate in a medium heatproof bowl. Sprinkle the gelatin over 60 ml of the milk and let it stand for 5 minutes to bloom. The gelatin looks hydrated and the chocolate is ready for melting.
2. Warm the remaining 60 ml milk with the granulated sugar, salt, and cocoa powder in a small saucepan over medium heat, whisking until smooth and steaming; do not boil. The mixture is smooth, steaming, and the sugar has dissolved.
3. Pour the hot cocoa mixture over the bloomed gelatin and whisk until dissolved, then pour that mixture over the chopped chocolate. Let stand 1 minute, then whisk until glossy and smooth. Stir in the vanilla extract. The chocolate base is glossy with no visible lumps.
4. Whip 240 ml of the heavy cream in a large bowl to medium peaks. Fold it into the chocolate base in three additions until evenly combined and airy. The mousse is smooth, light, and holds soft ribbons.
5. Divide the mousse among 12 dessert cups, about 120 ml per cup. Refrigerate for at least 20 minutes so the surface firms slightly while you prepare the toppings. The mousse is spoonable but set enough to hold toppings.
6. Crush 12 of the chocolate cookies into fine crumbs and reserve the remaining 6 cookies as tombstones by splitting them in half. If needed, warm the cookie halves in a dry skillet for 30 seconds per side or briefly in the oven just until slightly softened, then stand one half in each cup. The cookie pieces stand upright and the crumbs look sandy and dark.
7. Whip the remaining 240 ml heavy cream to medium-firm peaks. Pipe or spoon a dollop onto each cup, then top with cookie crumbs and 3 gummy worms per cup. Chill 10 minutes before serving. The topping holds its shape and the cups are ready to serve cold.