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HALLOWEEN CHOCOLATE MOUSSE

HALLOWEEN CHOCOLATE MOUSSE

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Servings

4 Persons

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Difficulty

Easy

Ingredients
  • circle icon For the chocolate mousse
  • circle icon150 g chocolat noir (chocolat fondant)
  • circle icon300 ml crème entière
  • circle icon1 jaune d’œuf
  • circle icon6 Oreo avec crème
  • circle icon6 Oreo sans crème
  • circle icon Some sucre glace (pour le glaçage / l’écriture)
Tags

Desserts,Whipper

Preparation

Melt the chocolate slowly in a warm bath of heavy cream, then set aside.

Whisk the egg yolk in a separate bowl over a water bath until frothy, then gently fold it into the slightly cooled chocolate mixture. Pour the mixture through a funnel and a sieve into a 0.5 L Whipper and chill in the refrigerator for about 2–3 hours.

In the meantime, separate some Oreos and remove the chocolate cream filling in between.

Melt powdered sugar carefully with a little water or lemon juice, draw it into a syringe, and carefully write “RIP” (for example) on an Oreo cookie without chocolate.

Crumble whole Oreos into a glass. Charge the Whipper with one cartridge and shake well about 10–12 times. Carefully dispense the mousse into the glass, then top with more crumbled Oreo cookies (without the chocolate cream) to create a “soil” layer, and decorate with an Oreo tombstone.

The spookiest Chocolate Mousse ever! Halloween dessert made with the Kisag Whipper

From the Whipper it hisses – and there it comes: the fluffiest chocolate mousse, so light you might think it’s haunted! But beware: anyone who snacks too greedily risks chocolate-covered fingers. This Halloween will be creamy, spooky, and devilishly delicious – thanks to your Whipper, the true magic wand of the kitchen.

Watch the video
The spookiest Chocolate Mousse ever! Halloween dessert made with the Kisag Whipper

You can prepare this recipe using the following products

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