Worms in Dirt Mousse Cake
A fun and delicious dessert featuring chocolate mousse, gummy worms, and a crunchy cookie crust, perfect for Halloween!
Equipment
- Oven
- Mini cupcake pans
- Brain candy mold
- Microwave-safe bowl
- Mixing Bowls:
Ingredients
- 2 packages raspberry Jello (3-ounce each)
- 1 envelope unflavored gelatin
- 3 cups boiling water
- 3/4 cup heavy cream
- a few drops green gel food coloring
- 100-125 flexible straws
- 4 tbsp softened butter
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 tsp instant espresso powder
- 1/2 tsp cinnamon
- 1/2 large egg
- 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup Dutch processed cocoa powder
- 1/3 cup pecan pieces
- 1/2 cup heavy cream for mousse
- 1/4 cup espresso or coffee
- 3 tbsp sugar for mousse
- a pinch salt
- 6 oz dark chocolate
- 1 cup heavy cream for whipped cream
- 2 tsp Dutch processed cocoa powder for whipped cream
- 1 tbsp sugar for whipped cream
Instructions
- Prepare gummy worms by mixing boiling water with raspberry Jello and unflavored gelatin. Cool and pour into straws, then refrigerate until set.
- Preheat oven to 350°F (175°C) and prepare mini cupcake pans with nonstick spray.
- Mix brownie batter according to package instructions and fill pans. Bake for 15 minutes and cool completely.
- Prepare ganache by melting candy coating with heavy cream in the microwave. Chill for two hours.
- Melt remaining candy coating and fill the brain mold, freeze for 10 minutes.
- Assemble by filling brownie bites with ganache and placing a chocolate brain on top.
- Decorate with strawberry jelly mixed with green food coloring to enhance the brain appearance.
- Serve and enjoy your spooky Worms in Dirt Mousse Cake!
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Notes
Store leftovers in an airtight container for up to 4 days.