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Ghost Mousse in Chocolate Cups

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Medium

Prep time: 4.5 hours

Servings: 8 to 10


  • 1 envelope unflavored gelatin
  • 3 tablespoons cold water
  • ¼ cup boiling water
  • 3 cups heavy whipping cream
  • ¾ cup sugar
  • ¼ cup orange-flavored liqueur
  • 3 (1.9-ounce) boxes dark Belgian chocolate cordial and toasting cups
  • chocolate sprinkles, for garnish


In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Stir in ¼ cup boiling water until gelatin dissolves; set aside.

In a medium bowl, beat cream at medium-high speed with an electric mixer until slightly thickened. Gradually add sugar, beating until stiff peaks form. Stir in orange-flavored liqueur and gelatin mixture. Cover, and chill for 4 hours. Pipe mousse into chocolate cups to resemble ghosts. Place chocolate sprinkles on mousse to make eyes and mouth, if desired.

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