Halloween is the season for a little kitchen magic—and this dessert is almost too cute to eat. Silky chocolate panna cotta becomes a spooky little landscape when tucked into glasses, covered with chocolate cookie “dirt,” and topped with adorable meringue ghosts. It is elegant enough for a Halloween dinner party, yet simple enough to make with the family. Let the kids crumble the cookies, pipe the ghosts, and give each one a personality with tiny edible eyes. The best part? Everything can be prepared ahead, leaving you more time to light the candles, pour something festive, and enjoy the evening. Whether you’re hosting a costume party or simply celebrating Halloween at home, this deliciously dark dessert is sure to disappear before the ghosts do. Sneaking a ghost before dinner is absolutely part of the magic.
CHOCOLATE PANNA COTTA
Serves 4
Ingredients
- 1½ cups heavy cream, divided
- 1¼ tsp. unflavored gelatin
- ¼ cup mascarpone cheese, or additional heavy cream
- 2 Tbsp. sugar
- Pinch of salt
- 2 oz. bittersweet or semisweet chocolate, finely chopped
- 6 chocolate sandwich cookies, finely crushed
Directions
Pour ¼ cup of the cream into a small heatproof bowl. Sprinkle gelatin over the cream and let stand about 10 minutes to soften. Place the bowl over hot water and stir until gelatin dissolves.
Meanwhile, bring remaining 1¼ cups cream, mascarpone, sugar and salt just to a boil in a saucepan over medium heat. Remove from heat and whisk in chocolate until smooth. Stir in the dissolved gelatin mixture.
Strain into a measuring cup or bowl with a pour spout. Divide among four glasses and cool to room temperature. Refrigerate at least 3 hours, or overnight, until thoroughly chilled.
Just before serving, sprinkle each panna cotta generously with crushed chocolate cookies to create “dirt.” Top with meringue ghosts.
MERINGUE GHOSTS
Makes about 36
Ingredients
- 2 large egg whites, room temperature
- ½ cup granulated sugar
- ½ tsp. pure vanilla extract
- Black edible food marker
Directions
Preheat oven to 275°F. Line a baking sheet with parchment paper.
Using a stand mixer fitted with a whisk, beat egg whites on medium speed. Slowly add sugar, 1 tablespoon at a time, until fully incorporated. Add vanilla and increase speed to medium-high. Beat until stiff, glossy peaks form.
Transfer meringue to a piping bag fitted with a large round tip. Pipe small, rounded dollops onto the prepared baking sheet, about 1 inch tall. For classic ghost shapes, squeeze the bag while lifting upward, creating two or three stacked layers.
Bake for 1 hour. Turn off the oven and allow ghosts to cool completely inside the oven. This gradual cooling helps them dry and prevents cracking.
Once cool, use a black edible food marker to add two tiny eyes to each ghost. Place atop the chocolate “dirt” just before serving.
Tip: No piping bag? Snip the corner from a zip-top bag instead. Store finished ghosts in an airtight container at room temperature for up to 3 days.