Ingredients:

  • 1 cup (2 sticks) unsalted butter, cubed
  • 8 oz dark chocolate (70% Cacao), chopped
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour, sifted
  • 1/4 cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1/2 tsp fine sea salt
  • 1 1/2 cups cold heavy cream
  • 1/4 cup confectioners' sugar
  • 4 oz full-fat cream cheese, softened
  • 4 oz milk chocolate, melted and cooled
  • 15–20 chocolate sandwich cookies (e.g., Oreos), crushed finely
  • 8 wafer cookies (for tombstones)
  • 1 cup mini marshmallows
  • Black icing pen or food writer, as needed

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8-inch square tin with parchment paper, leaving an overhang.
  2. Melt the butter and chopped dark chocolate together in a large saucepan over low heat until smooth. Remove from heat.
  3. Whisk the sugar into the chocolate mixture. Whisk in the eggs one at a time until fully incorporated, then stir in the vanilla extract.
  4. Gently fold in the sifted flour, cocoa powder, and salt until just combined. Do not overmix.
  5. Pour batter into the prepared tin. Bake for 30–35 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs. Cool completely, then crumble the brownie roughly with your hands.
  6. For the mousse: In a chilled bowl, whip the cold heavy cream and confectioners' sugar until medium-stiff peaks form. Set aside.
  7. In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually beat in the slightly cooled melted milk chocolate.
  8. Gently fold the whipped cream into the chocolate cream cheese mixture in two additions until fully incorporated and lightened.
  9. Crush the chocolate sandwich cookies thoroughly until a fine 'dirt' consistency is achieved.
  10. Assembly: In each serving cup, layer brownie crumble (approx. 1/4 cup) followed by chocolate mousse. Repeat this layering, leaving space at the top.
  11. Generously sprinkle the crushed cookie 'dirt' over the top of the mousse layer, covering it completely.
  12. Create Tombstones: Use the black icing pen to write 'RIP' or spooky phrases onto the flat wafer cookies. Carefully insert one decorated wafer 'tombstone' into the ‘dirt’ layer of each pot. Add mini marshmallows as 'ghosts' or 'bones'.
  13. Chill the graveyard pots for at least 30 minutes before serving to allow the mousse to set.