Ghostly Meringues with Death By Chocolate Mousse and Peanut Butter Tombstones 

Serves 6 – 8 A LITTLE EFFORT 3 hrs

MERINGUE GHOSTS

2 large egg whites

110g castor sugar

drop vanilla extract

DEATH-BY-CHOCOLATE MOUSSE

300ml water

60ml (1⁄4 cup) espresso/strong coffee 460g good-quality dark chocolate, finely chopped

500g ice cubes

500ml (2 cups) fresh cream, whipped to stiff peaks

1 x 175g packet dark chocolate biscuits, crushed

PEANUT-BUTTER TOMBSTONES

250g smooth/crunchy peanut butter

175g brown sugar, firmly packed

1 large egg

5ml (1 tsp) bicarbonate of soda

50g dark chocolate, melted, to pipe

Preheat the oven to 120 ̊C and line a large baking sheet. For the meringues, place the 2 egg whites in the bowl of an electric mixer and whip to stiff peaks. Gradually start adding the castor sugar, little by little, continuing to whip, until the meringue is very thick and glossy. Whisk in the vanilla then place the mixture in a piping bag. Snip off the end and pipe ghostly blobs onto the baking sheet. Place in the oven to dry (wedge a wooden spoon between the oven and the oven door to keep it ajar) and the meringues are crisp but still soft in the middle, 1 – 2 hours. For the chocolate mousse, place the water, coffee and 460g dark chocolate in a saucepan and heat gently over medium-low heat, while stirring, until melted. Once smooth, pour the coffee chocolate into a glass or metal bowl, which ts over another bowl. Fill the bottom bowl with the ice cubes and place the other on top. Using an electric hand mixer, beat the mixture until it starts to thicken and forms soft peaks. Gently fold the whipped cream into the chocolate mixture and pour the mousse into a serving dish or individual bowls and refrigerate until set. Preheat the oven to 180 ̊C. Line a baking tray with baking paper. For the tombstones, cream together the peanut butter and brown sugar until light and fluffy. Add the egg and bicarbonate of soda and mix for another 2 minutes. Roll teaspoonfuls of mixture into 7cm logs then flatten and place on the lined baking sheet, allowing enough space for spreading. Bake in the oven until lightly browned, about 10 minutes. Remove from oven and allow to cool. Pipe ‘RIP’ onto each biscuit using the melted 50g dark chocolate. To assemble the dish, sprinkle the biscuit crumbs on top of the mousse for the soil, then insert the tombstones and position the meringue ghosts.

Black Sesame Cemetery Spiders

Recipe adapted from Donna Hay

Makes 20 EASY 1 hr

125g butter, softened

85g brown sugar

80g caster sugar

3 eggs

few drops black gel food colouring

185g cake flour, sifted

60ml (1⁄4 cup) cocoa powder, sifted

2,5ml (1⁄2 tsp) baking powder

black sesame seeds, to sprinkle

FILLING

60g butter, softened

30ml (2 tbsp) tahini (sesame) paste

15ml (1 tbsp) milk

140g icing sugar, sifted

few drops black gel food colouring

liquorice cables, to assemble

Preheat the oven to 150°C and grease and line two large baking sheets. Cream the 125g butter and sugars together until pale and creamy. Add the eggs, one at a time, and beat until combined. Add the black gel food colouring to your preference and mix to combine. Add the our, cocoa and baking powder and mix until combined. Spoon teaspoonfuls of the mixture onto the baking sheets, then sprinkle with black sesame seeds. Flatten slightly and bake in the oven, 15 – 20 minutes. Remove from oven and place on wire racks to cool. For the lling, place the 60g butter, tahini, milk and icing sugar in a mixer and whip until light and uffy. Add the black gel food colouring to your preference. Place the frosting in a piping bag, snip off the tip and sandwich the whoopie pies together. Cut the liquorice into strips and insert the legs into each spider while the buttercream is still soft.