Ingredients:

  • 125g unsalted butter, softened, plus extra for greasing
  • 55g caster sugar
  • 180g all-purpose flour, plus extra for dusting
  • 1 tsp vanilla extract
  • Edible black food marker (optional)
  • 200g high-quality dark chocolate (at least 70% cocoa), chopped
  • 60ml strong brewed coffee, hot
  • 3 large eggs, separated
  • 50g caster sugar
  • 250ml heavy cream, cold
  • 150g chocolate sandwich cookies (like Oreos), finely crushed
  • Gummy worms
  • Green tinted coconut flakes for grass (optional)

Instructions:

  1. Make the Shortbread Tombstones: Cream butter and sugar, mix in flour and vanilla. Chill dough. Roll out, cut out tombstones, bake until golden. Cool, decorate with edible marker if desired.
  2. Prepare the Chocolate Mousse: Melt chocolate with hot coffee. Whisk egg yolks with sugar. Whisk egg whites to stiff peaks. Whip cream to soft peaks. Combine melted chocolate with yolks, then fold in egg whites and cream.
  3. Assemble the Graveyard Pots: Layer crushed cookies in the bottom of each glass. Spoon in mousse. Top with more crushed cookies. Chill for at least 2 hours.
  4. Decorate: Arrange shortbread tombstones on top of the soil. Add gummy worms. Sprinkle with green tinted coconut flakes if using.