![Ghost mousse](https://www.allysongofton.co.nz/content/recipes/3454.jpg?width=320&height=479&fit=bounds)
Rich and indulgent, make this a speical treat for Halloween - decorate it with plastic spiders!
Ingredients
- 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
Method
- Melt white chocoalte in a bowl over warm, not boiling, water.
- Gradually stir in the coconut cream 1-2 tablespoons at a time until smooth. Set aside to cool.
- Sprinkle gelatine over cold water, allow to swell, dissolve over warm water and stir into chocolate coconut mixture.
- Chop the marshmallows into 2-3 pieces each. Beat the cream until stiff but not dry.
- 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.
- 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.
- To turn out, dip the tin into warm water for only a few moments. Invert onto a serving dish.
- 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
- 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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