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Ghost mousse

  • 12-16
Ghost mousse

Rich and indulgent, make this a speical treat for Halloween - decorate it with plastic spiders!


  • 150 grams white chocolate
  • ¾ cup coconut cream
  • 3 teaspoons gelatine
  • ¼ cup water
  • 1½ cups white marshmallows
  • 300 ml cream
  • 3 egg whites
  • 2 tablespoons caster sugar

Chocolate cream for spider's web

  • 25 grams dark chocolate
  • 1 tablespoon butter
  • ½ cup icing sugar
  • ½ teaspoon warm water


  1. Melt white chocoalte in a bowl over warm, not boiling, water.
  2. Gradually stir in the coconut cream 1-2 tablespoons at a time until smooth. Set aside to cool.
  3. Sprinkle gelatine over cold water, allow to swell, dissolve over warm water and stir into chocolate coconut mixture.
  4. Chop the marshmallows into 2-3 pieces each. Beat the cream until stiff but not dry.
  5. In a clean bowl, whisk the egg whites until stiff but not dry. Sprinkle over 1 tablespoon caster sugar and whisk until the sugar is absorbed. Add second tablespoon caster sugar and repeat.
  6. Using a large, perforated metal spoon, carefully fold whipped cream into white chocolate mixture, then carefully fold in the egg whites and add the marshmallows. Tip into a lined and ever-so-lightly oil-greased, 20cm round cake tin. Chill for at least 4 hours in the refrigerator until set.
  7. To turn out, dip the tin into warm water for only a few moments. Invert onto a serving dish.
  8. Put the chocolate cream into a piping bag or plastic bag fitted with a small plain nozzle. Pipe a spider's web over mousse and decorate with plastic spiders.

Chocolate cream

  1. Melt dark chocolate and butter in a bowl over warm water. Add the sifted icing sugar a little at a time with ½ teaspoon warm water. Beat until you have a smooth, but stiff consistency.

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