Q1: What is the absolute, number one secret to a light and airy, not dense, chocolate mousse?

The secret is to gently fold, not stir . By using a large rubber spatula to gently fold your light and airy whipped cream and egg foam into your heavy, melted chocolate, you are preserving all the beautiful air bubbles you have created. This is the key that will give your final mousse a wonderfully light and delicate texture.

Q2: Can I make this ahead of time for a Halloween party?

Yes, absolutely! This is an ideal make-ahead dessert. You can prepare the entire recipe up to 2 days in advance and keep it, well-covered, in the refrigerator.

Q3: Can I make this with a different kind of filling?

Of course! If you're short on time, you can substitute the homemade chocolate mousse with about 3 to 4 cups of your favorite store-bought chocolate pudding, a no-bake cheesecake filling, or even some softened ice cream (just be sure to serve it immediately from the freezer!).

Q4: What is the best way to pipe the frosting to make it look like a brain?

The key is to embrace the messiness! Simply pipe long, random, and squiggly back-and-forth lines all over the surface of each "hemisphere" of your crispy treat shell. A final, straight line down the very center is the key that will define the two halves of the brain.

Q5: How do I get beautiful, clean slices of this dessert?

The secret is to use a large, sharp, serrated knife (like a bread knife) and to clean the blade of the knife between each cut. This will allow the knife to glide through all the different, sticky layers, creating a perfect, clean slice every single time.

Stuffed Crispy Rice Cereal Brain (A Halloween Showstopper!)

An elaborate and spooky dessert centerpiece, this ‘Stuffed Crispy Rice Cereal Brain’ is perfect for a Halloween party. The recipe features a shell molded from crispy rice cereal treats, which is then filled with a rich, homemade chocolate mousse. The entire ‘brain’ is sealed with more of the cereal mixture, chilled, and then decorated with a light pink buttercream frosting that is piped on to create the brain’s distinctive folds. A line of red sprinkles is added down the center for a final gory touch.

Author: Grace

Ingredients

For the Chocolate Mousse:
1 cup heavy cream
6 ounces semisweet chocolate, chopped
3 tablespoons unsalted butter
1 large egg plus 2 large egg yolks
Pinch of kosher salt
1/3 cup granulated sugar
For the Frosting:
1 1/2 pounds confectioners’ sugar
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch of kosher salt
1 tablespoon pure vanilla extract
2 to 4 tablespoons milk
Bright red gel food coloring
Red sprinkles
For the Rice Cereal Treat Shell:
One 10-ounce bag mini marshmallows
3 tablespoons unsalted butter
One 12-ounce box crisp rice cereal
Nonstick cooking spray

Instructions

Make the Chocolate Mousse: Whip the heavy cream to soft peaks and set aside. Melt the chocolate and butter together over a double boiler. In a separate heatproof bowl, beat the egg, yolks, and salt, then gradually add the sugar. Whisk this egg mixture constantly over the simmering water until it becomes fluffy and hot (3-5 minutes). Remove from heat and whip until cool and thick. Gently fold the egg foam into the melted chocolate, then fold in the whipped cream. Refrigerate the mousse.
Make the Frosting: In a stand mixer, beat the confectioners’ sugar, butter, and salt on low speed. Add the vanilla, increase the speed, and beat until smooth. Adjust the consistency with milk. Tint the frosting a cotton-candy pink with the red food coloring. Transfer to a piping bag.
Make the Rice Cereal Treat Shell: In a large pot, melt the marshmallows and butter over medium-low heat. Stir in the crispy rice cereal until fully combined.
Assemble the Brain: Spray a medium bowl and your hands with nonstick spray. While the cereal mixture is warm, line the bowl with a 2-inch-thick layer of it. Press a smaller greased bowl into the center to compress the shell.
Once the shell has set, remove the smaller bowl and spoon the chilled chocolate mousse into the center. Flatten the remaining cereal mixture to create a ‘lid’ and press it over the mousse to seal the brain. Refrigerate for about 15 minutes.
Decorate: Invert the chilled brain onto a platter. Pipe the pink frosting on top in a brain-like, squiggly pattern. Use a knife to make a line down the center and top the line with red sprinkles.

Notes

Special Equipment: A piping bag fitted with a medium plain tip is required for the frosting decoration.
This is a complex, multi-component dessert that makes an impressive party centerpiece.
The chocolate mousse involves a classic technique of cooking eggs over a double boiler to ensure a safe and stable foam.
The crispy rice treat shell is cleverly molded using two different-sized bowls.

Find it online: https://www.eatswithsoul.com/stuffed-crispy-rice-cereal-brain/