FIND US 
1300 764 299
FIND US
1300 764 299
Have your Halloween treat go-to's been done to death? Not to worry - we've got you covered! You'll be doing the 🎶Monster Mash🎶 all the way to the dessert table with this 🎶Graveyard Smash🎶.
Thanks to Recipe Tin Eats for the mousse portion of this recipe - this recipe makes 4 servings. Adjust ingredient qty's to cater to your guests as needed.
📷 Steph @ Bondi Chai HQ
What's in it?
For The Jelly Layer
- 1 Packs of Green Jelly
- 250ml Boiling Water
- 200ml Cold Water
For The Chai-Chocolate Mousse Layer
- 65g Dark Chocolate
- 5g Melted Butter
- 300ml Thickened Cream
- 3 Eggs
- 3 Tbsp of Bondi Chai Ginger n Spice
For The Chocolate Skulls & Topping
- 180g White Chocolate
- 1 Pack of Oreo Biscuits
- Green Sprinkles
Equipment
- 4 x 350ml cups or glasses
- Mixing bowls (large, medium and small)
- Kettle
- Measuring cups
- Plastic Wrap
- Skull-shaped silicone mould
- Bench or hand-held mixer
- Spoons
- Spatular/s
- Ziplock bag
- Rolling pin
How does it go together?
The Jelly Layer
1. Prepare 4 x 350ml cups or glasses.
2. Boil 250ml water.
2. Pour jelly powder into a medium-sized bowl.
3. Add boiling water and stir until completely dissolved.
4. Add 200ml cold water and stir.
5. Allow mixture to cool at room temperature.¹
6. Distribute jelly evenly into each cup. It should fill about ⅓ of the cup.
7. Cover each glass and refrigerate until set.¹
¹ Condensation will collect inside the cover if the jelly is covered and refrigerated while still too warm.
The Chocolate Skulls
1. Prepare skull-shaped silicone moulds - like these ones from The Reject Shop.
2. Add white chocolate to a medium-sized heat-proof bowl.
3. Melt chocolate in a heatproof bowl over simmering water on the stove.
4. Pour melted chocolate into the moulds.
5. Refrigerate until set.
The Chai-Chocolate Mousse Layer
1. Prepare 2 large bowls and 1 small bowl.
2. Separate the eggs while cold, with egg whites in one of the large bowls and yolks in the small bowl.
3. Whisk the egg yolks and set aside.
4. Melt dark chocolate over low heat on the stove (in a heat-proof bowl over simmering water).
5. Melt butter in the microwave.
6. Combine the melted butter and chocolate and set aside to cool.
7. Pour thickened cream into the other large bowl and beat until creamy stiff peaks form. Don't over beat.
8. Clean and dry the beaters completely.
9. Beat egg whites until firm peaks form. Add Bondi Chai powder 1 tbsp at a time and beat well between additions.²
10. Fold the egg yolks into the cream with a spatular, approx. 8 folds. Streaks are okay.
11. Check the chocolate. It should be lukewarm to room temp. Fold into the cream-yolk mixture, approx. 8 folds.
12. Add approx. ¼ egg white mixture to the chocolate mixture and fold until completely mixed, 10 folds max.
13. Fold the rest of the egg whites and chocolate mixture together, 12 folds max.
14. Smear any white patches with the spatular to ensure no white lumps remain.
15. Distribute mousse evenly into each cup on top of the set jelly.
16. Cover each glass and refrigerate until set.
² Don't add the Bondi Chai powder to the egg whites until after they have been beaten, otherwise they will not become firm.
The Topping
1. Separate all the Oreo biscuits and remove the fondant from each piece. Set the fondant aside.
2. Put all the biscuit pieces in a ziplock bag and seal.
3. Using a rolling pin, crush the biscuits into small pieces.
4. Remove the jelly-mousse cups and chocolate moulds from the fridge.
2. Pop the skull-shaped chocolates out of the moulds.
3. Spread the crushed biscuits over the mousse. Make this layer as thick as you like.
4. Press one chocolate skull into the biscuit layer of every cup. The positioning of the skull is up to you.
5. Sprinkle a small amount of green sprinkles over the biscuit layer.
6. Serve immediately or refrigerate until served.
NB: This recipe contains dairy and may not be suitable for people with lactose intolerance.
What spooky shenanigans are you getting up to this Halloween?
