RIP GRAVEYARD DESSERT CUPS

RIP GRAVEYARD DESSERT CUPS

These cute and spooky RIP Graveyard Chocolate Mousse Dessert Cups are easy to make and add extra scary vibes to any Halloween party. By Sophie Lozanoski.

WHAT YOU'LL NEED

Makes 12

• 2 boxes White Wings chocolate mousse mix

• 680ml full cream milk (approx. 2 1/2 cups)

• 1–2 packets Arnotts Milk Arrowroot biscuits

• 1 packet Arnotts Chocolate Ripple Biscuits

• 1x CK Products black chocolate flavoured candy writer or equivalent

• 12x plastic dessert cups

• 12–24 sugar fondant mini flowers

• piping bag

1. Make the chocolate mousse according to the packet. I used White Wings mix as it's super easy and quick to make. This must be done first, so the mousse has time to set in the fridge.

2. Once the mousse has set, use a piping bag with the base nozzle to fill each dessert cup 3/4 of the way. You can spoon mixture in each dessert cup if you don’t want to use a piping bag. I purchased these square dessert cups from my local dollar store.

3. Place dessert cups on a tray in the fridge to set for another 30 minutes.

4. Place a packet of Chocolate Ripple biscuits into a ziplock bag, ensuring it's securely closed. Using a meat tenderiser, roughly crush the biscuits until they are mostly fine. Leave some a little chunky, as this will add a realistic dirt effect look to the top of the dessert cup. Put aside.

5. Place Milk Arrowroot biscuits on a tray face down. Using the black candy writer, write RIP on each one. The candy writer requires heating before use as it is rock solid. Place in a cup of hot water (tap water is fine). Don't place it in the microwave as it may overheat. As the chocolate begins to melt, take it out occasionally and knead tube with your fingers to ensure total melting. Once melted, cut the tip off with scissors. Squeeze on to the side first to test the consistency. If the chocolate comes out smoothly it’s ready to use. It's tricky to do, so I piped way more than I needed so I could pick the ones that came out best. Wait 10 minutes before handling them, so they are dried completely.

6. The chocolate mousse cups should be firm enough to take out of the fridge by now. Using a spoon, sprinkle the entire top of the dessert cup with the crushed Chocolate Ripple biscuit mixture. Place an RIP biscuit towards the back of each dessert cup. You can then sprinkle a little more crushed Chocolate Ripple to ensure RIP biscuit sits nicely upright. Decorate with one or more fondant mini flowers for an added touch. I purchased fondant flowers from Nanda’s Cake Store in Bexley. But can be purchased from any cake decorating supply store.

Once all dessert cups are decorated place back in fridge to continue to firm. Dessert cups should be consumed within 1-2 days of making.

Enjoy!! Happy Halloween!