American · Dessert
Ghost Mousse
Silky white chocolate mousse topped with a piped whipped-cream ghost and two chocolate-chip eyes. No eggs, no gelatin.
$1
20 minsPrep
0 minsCook
140 minsTotal
EasyLevel
Nutrition per serving
519Calories
3.1gProtein
46.9gFat
21.1gCarbs
20.9gSugar
0.1gFiber
56mgSodium
114mgChol
29gSat Fat
145mgPotassium
109mgCalcium
0.2mgIron
0.3mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.1gAlcohol
Goes well with
Moscato d'Asti
local
Strong Black Coffee
international
vegetarian
gluten-free
sweet-spot
halloween
hidden-gems
Instructions
1
Melt
pour the warm cream over the white chocolate, wait 2 minutes, then stir until smooth. Cool 10 minutes.
2
Fold
fold the vanilla and soft-whipped cream through in two additions until no streaks remain.
3
Chill
divide between 2 ramekins and chill 2 hours until set.
4
Ghosts
whip the remaining cream and sugar to stiff peaks and pipe a tall swirl on each mousse, pulling up into a point.
5
Eyes
press on 2 chocolate chips just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 57g57g Chocolate White, chopped
- 45g45g Heavy Cream, warm, to melt the chocolate
- 79g79g Heavy Cream, whipped to soft peaks
- 0.5g0.5g Vanilla Extract
- 34g34g Heavy Cream, whipped stiff, for the ghosts, 1
- 3.5g3.5g Sugar White, powdered, for the ghosts, 1
- 1g1g Chocolate Dark 70, 4 chips, for the eyes, 1
