Description
No-bake chocolate mousse cups with a tombstone top, cookie “grave soil,” and gummy worms—simple, spoonable, and perfect for a Halloween dessert table.
Ingredients
Scale
- 8 oz (227 g) semi-sweet chocolate, finely chopped
- 1 tbsp (12 g) unsalted butter
- 1 1/2 cups (360 ml) heavy cream, divided
- 3 tbsp (36 g) granulated sugar
- 1 tsp vanilla extract
- 1/8 tsp fine salt
- 12 Oreo chocolate sandwich cookies, divided (about 170 g), plus more as needed for extra crumb soil
- 8 rectangular chocolate wafers or rectangular cookies (about 4 oz (113 g) total), for tombstones
- 1/2 cup (65 g) chocolate wafer crumbs or crushed cookies, for extra “soil” (optional)
- 1 small package gummy worms (about 3.5 oz (99 g)), for topping
- 1–2 tbsp (15–30 g) melted chocolate (optional, to help tombstones stay in place)
- Optional: white piping icing (or melted white chocolate) for writing “RIP” lines on tombstones
Instructions
- Chill equipment (optional but helpful): Place a large bowl and whisk (or beaters) in the refrigerator for 10–15 minutes.
- Make the chocolate base: In a heatproof bowl set over a pot of barely simmering water (or microwave in short bursts), melt the chopped chocolate with the butter, stirring until smooth. Remove from heat and let cool until it’s just warm to the touch (not hot).
- Whip the cream: In the chilled bowl, combine 1 cup (240 ml) heavy cream, sugar, vanilla, and salt. Whip until you have medium-stiff peaks (the cream should hold shape but still look creamy).
- Fold for mousse texture: Spoon about 1/3 of the whipped cream into the cooled chocolate and stir to lighten. Then pour the chocolate mixture back into the remaining whipped cream and fold gently with a spatula until the color is uniform and no streaks remain.
- Portion: Divide mousse among 8 individual cups (about 1/2 cup (120 ml) each). Smooth the tops.
- Chill to set: Refrigerate at least 3 hours, or until the mousse is firm enough to scoop cleanly.
- Prepare cookie soil: Crush 10 Oreo cookies into fine crumbs. Leave 2 Oreos (or use extra crumbs) a little coarser so the soil looks more realistic.
- Assemble tombstones: Set the rectangular wafers/rectangular cookies on a plate. If using icing, pipe “RIP” lines (optional). If your tombstones feel wobbly, dab the bottom lightly with a tiny bit of melted chocolate to help them grip.
- Top each cup: Sprinkle cookie crumbs around the edge like grave soil. Carefully press each tombstone into the crumbs so it stands upright.
- Finish with gummy worms: Place gummy worms on top (or tuck a couple into the crumb soil). Add these right before serving for the best look.
Notes
You’re aiming for a mousse that’s spoonable with a clean set—think soft frosting texture, not firm cake. If your mousse is too soft, it needs more chilling time.