Are You Ready for Halloween?
Halloween is in 5 days. So, I put together another spooky treat that’s fun for the whole family to make just in time. Ghosts on Chocolate Mousse Cups!
With just a few simple ingredients, you can have a rich, chocolate festive dessert. And they’re made with Eagle Brand Milk Condensed Milk!
Simply melt chocolate chips in the microwave. Stir until fully melted then add in Eagle Brand Condensed Milk. Mix in an instant chocolate pudding mix and 1/2 cup of milk. The pudding helps the mousse to stabilize. Refrigerate the mixture for an hour.
Place heavy cream in a mixing bowl. Beat until you get stiff peaks. This is when the cream holds still and does not fall back into the bowl when you lift out the beaters.
Fold the whipped cream into the chilled chocolate mixture, just until you don’t see anymore whipped cream streaks. Don’t overmix it. You want to keep the fluffiness of the mousse. Spoon the mousse into small cups or jars and refrigerate until set. 3 hours or overnight.
After it’s set, beat additional heavy cream with sugar and vanilla until it has stiff peaks. Place a large round piping tip into a piping bag. Spoon in whipped cream.
To make the Ghosts, pipe cream on top of the mousse in a circular motion so that it makes ghosts. To make the eyes and mouth, I used a black gel icing. You could also use vanilla frosting tinted with black food coloring. Or even just Halloween Candy eyes. Almost anything will work.
And then you have perfect Halloween Ghost Mousse cups made with Eagle Brand Condensed Milk!
Happy Halloween!
Ghosts on Chocolate Mousse Cups
Halloween Fun dessert!
Ingredients
Chocolate Mousse
- 1 can Eagle Brand Condensed Milk
- 1/2 cup chocolate chips
- 1/2 cup cold milk
- 1 box instant chocolate pudding mix
- 1 cup heavy cream
Ghosts
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- Black icing gel tube
Instructions
Chocolate Mousse
- Place the chocolate chips in a microwave safe bowl. Microwave until softened (about 30 seconds). Stir until melted. Add the condensed milk to the melted chocolate and mix well. Add the chocolate pudding mix and milk. Stir everything together well. Refrigerate for an hour. Add heavy cream to a bowl. Whip the cream with a hand or stand mixer until it forms stiff peaks. Fold the chocolate mix into the whipped cream until incorporated, but don’t overmix. Spoon mousse into small jars filled 1/2-3/4 of the way to the top. Refrigerate 3 hours or overnight.
Ghosts
- Add 1 cup heavy cream, sugar and vanilla extract to a bowl. Whip the cream to stiff peaks. Place into a piping bag with a large round tip. Pipe the cream on top in a circular motion making the ghosts. Use the black piping gel to add eyes and a mouth. Serve
