Halloween Dirt Pudding
Get ready for a spooktacular treat with our Halloween Dirt Pudding! Featuring a rich, velvety mousse layered with crunchy chocolate dirt, there’s a great contrast in texture and flavour. Topped with whimsical meringue ghosts this dessert will cast a spell on everyone who tries it.
How long will it take?
1 hour plus cooling and setting time
What’s the serving size?
Serves 6
What do I need?
For the Mousse
- 300 g dark chocolate, roughly chopped
- 3 eggs
- ¼ cup caster sugar
- 300 mL thickened cream
For the Meringue Ghosts
- 2 egg whites
- ¼ tsp cream of tartar
- ½ cup caster sugar
- ½ tsp vanilla extract
- Candy eyes
For the Dirt
- 1 packet chocolate flavoured sweet biscuits
How do I make it?
- Make the mousse by adding chocolate to a heatproof bowl set over a saucepan of simmering water. Stir until the chocolate melts, then remove bowl from heat and set aside to cool slightly.
- Meanwhile add eggs and sugar to the bowl of an electric mixer and beat until the mixture doubles in volume and is pale and creamy. Fold cooled chocolate into the mixture. Set aside.
- Whip cream in a separate bowl until thick, then gently fold the cream through the chocolate mixture, taking care not to knock too much air out.
- Divide mousse between 6 serving glasses and refrigerate for at least 1 ½ hours.
- Prepare the Meringue Ghosts by preheating oven to 120C.
- Line a baking tray with baking paper.
- In the bowl of an electric mixer whip egg whites until frothy. Add cream of tartar and beat on medium-high speed for 2 minutes, then add sugar 1 tbsp at a time and continue beating until stiff peaks form. Add vanilla and mix through.
- Spoon meringue mix into a piping bag fitted with a round tip. Pipe meringue onto baking tray, lifting the bag to create the pointed top of the ghost. Repeat with remaining mixture to make approximately 12 ghosts.
- Bake meringues for 45 minutes or until they are dry on the outside. Turn oven off and open the oven door slightly and leave meringues to cool.
- When cooled, attach candy eyes with a little icing mixture.
- Make the dirt by blitzing biscuits in a food processor or place biscuits in a zip lock bag and crush with a rolling pin.
- When ready to serve, spoon some dirt over the top of each glass and garnish with Meringue Ghosts.
