The hex factor: Chocolate ghost pots
FOR THE MOUSSE POTS
125g milk chocolate
125g dark chocolate (about 70 per cent)
6 medium eggs, separated
FOR THE GHOSTS
200ml double cream
1 tsp vanilla bean paste
100g fat-free greek yoghurt (for example Total)
chocolate chips and beans (see method)
★ Break up and gently melt the two types of chocolate in a large bowl set over a pan containing a little simmering water. Remove from the heat and set aside to cool to room temperature.
★ Whisk the egg whites to stiff peaks in a large bowl. Working as quickly as possible, stir the yolks into the cooled chocolate mixture, which will appear grainy at first, but then turn glossy and thick. Beat two large spoonfuls of the whisked whites into the chocolate mixture to loosen it, then very lightly fold in the remainder in two goes. Spoon the mousse equally into 6 x 150ml pots. Cover and chill for several hours.
★ For the ghosts, combine the cream and vanilla in a medium bowl and whisk to firm fluffy peaks, then fold in the yoghurt. Drop a heaped teaspoon of the mixture in the centre of each pot and spread it out a little. Dollop a slightly smaller spoonful on top of this, and then half this amount on top, finishing with a swirl, so you have a ‘ghost’ shape. Dot with chocolate chips and a chocolate coffee bean to create the eyes and mouth. Chill until required.