Tombstone Chocolate Verrines: A Halloween Treat to Wake the Dead!

Now, whip up the egg whites into a frothy consistency. While you’re at it, sprinkle in 30 g of sugar in three parts. Gently fold in a third of this egg white mixture into the chocolate to loosen it up, then fold in the rest using a spatula, being careful not to overmix.

Once combined, split this airy mousse between your 6 verrines. For the pièce de résistance, grate an additional 30 g of dark chocolate right over the top. Pop them in the refrigerator for at least 2 hours to let them set.

While waiting, gently warm up the chocolate ganache using a double boiler or microwave. Transfer it to a piping bag fitted with a slim round nozzle. With a steady hand, sketch out the letters “RIP” on the cat’s tongue biscuits, reminiscent of tombstones. When ready to serve, delicately position the biscuits into the mousse to keep them from going soft.

Voilà! A hauntingly delicious treat awaits! Enjoy and Happy Halloween!