Ingredients:

  • 6 oz (170 g) High-quality Dark Chocolate, 70% cocoa minimum, finely chopped or chips
  • 1 tbsp (15 ml) Warm Espresso or Strong Coffee
  • 2 cups (480 ml) Heavy Whipping Cream (Double Cream), Chilled (for chocolate mousse)
  • 2 tbsp (30 g) Powdered Sugar (Icing Sugar), Sifted
  • 1 tsp (5 ml) Vanilla Extract
  • Pinch (1 g) Fine Sea Salt
  • 4 oz (115 g) Cream Cheese, Full-fat, softened to room temperature
  • 1 cup (240 g) Canned Pumpkin Purée (not pie filling)
  • 1/4 cup (50 g) Granulated Sugar (Caster Sugar)
  • 1 tsp (5 g) Pumpkin Pie Spice
  • 1 cup (240 ml) Heavy Whipping Cream (Double Cream), Chilled (for pumpkin mousse)
  • 18 Dark Sandwich Cookies (approx. 150 g), cream removed
  • 8 Milano Cookies, shortbread fingers, or similar flat biscuit (for tombstones)
  • Small tube Black Writing Icing or Food-Grade Marker

Instructions:

  1. Melt the Chocolate Base: Place chopped dark chocolate and espresso/coffee into a heatproof bowl. Melt gently over a double boiler or in 30-second bursts in the microwave, stirring until perfectly smooth. Set aside to cool slightly (must be warm, not hot).
  2. Whip the Cream: In a chilled bowl, whisk 2 cups of heavy cream, vanilla, salt, and powdered sugar until stiff peaks form. Be careful not to over-whisk, or it will turn to butter!
  3. Combine Mousse: Gently pour the slightly cooled chocolate mixture into the whipped cream. Using a rubber spatula, fold the chocolate into the cream in slow, sweeping motions until just combined and uniformly coloured. Do not stir vigorously.
  4. Layer and Chill: Divide the chocolate mousse evenly among the 8 dessert glasses (about 1/3 full). Use a piping bag for the neatest results. Transfer to the refrigerator and chill for a minimum of 60–90 minutes to set.
  5. Prepare the Pumpkin Base: In a clean bowl, beat the softened cream cheese, granulated sugar, pumpkin purée, and pumpkin spice until smooth and lump-free.
  6. Whip the Cream: In a separate, cold bowl, whisk the remaining 1 cup of heavy cream until stiff peaks form.
  7. Fold and Layer Pumpkin Mousse: Gently fold the whipped cream into the pumpkin mixture until fully combined.
  8. Complete Layers: Carefully spoon or pipe the pumpkin mousse over the chilled chocolate layer in the glasses. Return the glasses to the refrigerator to chill for a minimum of 3 hours, or preferably overnight, until both layers are firm.
  9. Prepare the Dirt: Place the sandwich cookies (without cream) into a food processor or inside a sealed bag. Pulse or crush until very fine, resembling dark soil.
  10. Prepare the Tombstones: Using the black writing icing or food-safe marker, write simple, cheeky epitaphs on the flat side of the Milano/shortbread cookies (e.g., “RIP,” “Here Lies Fred,” “Boo!”).
  11. Assemble: Just before serving, spoon a generous layer of the crushed cookie dirt over the top of the set pumpkin mousse in each glass.
  12. Plant the Stone: Carefully push one tombstone cookie halfway into the dirt layer in each cup so it stands upright. Serve immediately.