Uh, I think my dessert is grinning at me…

Relax, you haven’t unknowingly travelled in time and missed Pokémons #10-#91; we’ve taken a bit of a jump from our usual numerical order to bring you a very special Halloween recipe for everyone’s favourite Ghost Pokémon, Gastly, Haunter & Gengar! Ghosts are dark and ethereal, so we felt an airy, chocolatey mousse would best capture their otherworldly aura. At the very least, if you make the recipe to our proportions you will be haunted by the chickens that may have been from all the eggs you’ll go through! Also, yes, technically chocolate mousse does not require one to bake per se, but it’s a yummy dessert so it counts. We decided to try three different flavours of mousse for the three ghosts; Mars Bar for Gastly, chocolate orange for Haunter and dark chocolate for Gengar (’cause he’s the darkest, duh). We then decorated them by making their faces in solid chocolate because it looks damn awesome. This was both our first experience making mousse, and we were met with varying levels of success. Chocolate and eggs; how hard can it be right? Well, we make mistakes so you don’t have to 😛 Let’s get started!


  • Mars Bar mousse: about 6 servings

    This is the chocolate we used. Well, we didn’t use ALL of it. Only about 90%.

  • chocolate orange mousse: about 6 servings
  • dark chocolate mousse: about 8 servings
  • too much? I think this may have been a little too much…


  • the usual suspects: bowls, whisks, spoons, spatula etc.
  • metal spoon
  • extra bowls
  • more bowls
  • seriously, lots of bowls
  • Silph Scope
  • saucepan(s) – one of which should be your melting chocolate saucepan
  • ramekins/wine glasses/tumblers?/regular bowls/other mousse receptacles. How many? Lots.
  • 2 sandwich bags
  • scissors
  • baking parchment/baking paper/greaseproof paper (in that order of preference)
  • another few bowls


NOTE #1: Lots of eggs are used in this recipe. Please use happy chicken (free range) eggs.

Mars Bar Mousse (Gastly):

  • 4 standard (65 g) Mars Bars, chopped into chunks
  • 50 ml (2 fl oz) whole milk
  • 4 tbsp cocoa powder
  • 3 egg whites

Chocolate Orange Mousse (Haunter)

  • 300 g orange flavoured dark chocolate (preferably completely smooth, though we used with one little almond and orange bits and it worked fine) broken into pieces
  • 3 eggs
  • 55 g (2 oz) caster sugar
  • 1 tbsp cocoa powder
  • 300 ml double cream

Dark Chocolate Mousse (Gengar)

  • 300 g good quality dark chocolate (70% cocoa solids or higher) smashed into bits
  • 8 eggs, separated

Chocolate Decorations:

  • approx. 50 g dark chocolate
  • approx. 50 g white chocolate


NOTE #2: Two of this week’s three recipes require that you separate the yolks from the whites of your eggs. If you’ve never done this before/have difficulty with it, we’ve put up a handy tip to help you avoid disasters: Trainer Tip: Separating Eggs

NOTE #3: Making all three of these in one day is not a wise decision. You will hate the very idea of mousse by the time you’re done. We make these mistakes so you don’t have to.


NOTE #5: Do NOT whisk eggs before instructed to do so by the recipe. You WILL regret it if you don’t obey.

NOTE #6: Make sure nothing gets in with your egg whites that shouldn’t be there. Bad things will happen otherwise.

Mars Bar Mousse (Gastly):

This is what your mousse should look like. Note the word *should*

  1. Heat the Mars Bars along with the milk and cocoa in a saucepan over a low heat until the mars bars are mostly melted.
  2. Transfer the mixture to a bowl and whisk (with a balloon whisk or similar, or a fork if you lack fancy equipment) it well until the Mars Bars have completely combined with the rest of the mixture.
  3. Leave to cool for ~10 minutes, longer if your kitchen is warm.
  4. Whisk the egg whites in a separate bowl until soft peaks form.
  5. Using a large metal spoon*, fold about a quarter of the egg whites into the Mars Bar gloop to lighten in, then gently fold in the remainder.
  6. Deposit the mixture into your receptacles of choice and leave to chill in the fridge for ~2 hours.

Chocolate Orange Mousse (Haunter)

  1. Melt the chocolate in the usual manner.
  2. Remove the chocolate bowl from the heat and allow to cool for ~10 minutes.
  3. Crack your eggs into a large bowl and add the sugar. Whisk until the mixture is pale, thick and approximately double the original volume. This will take a few minutes so be patient – it’s important to get your eggs nice and fluffy to have a light and airy mousse.
  4. Fold the cooled chocolate and cocoa powder into the eggmix.
  5. In a separate bowl (told you you’d need a lot of bowls this week), whip the cream until thickened. Avoid overwhipping the cream into butter.
  6. Using a large metal spoon*, gently fold the cream into the chocolate mixture, trying to keep as much air in the mousse as possible.
  7. Divide the mousse among as many receptacles as pleases you, and pop it in the fridge for ~2 hours.

Dark Chocolate Mousse (Gengar):

  1. Melt the chocolate. You should know how by now.

    ‘You don’t stand a ghost of a chance’ …

  2. Set the chocolate aside to cool for ~10 minutes.
  3. In a large bowl, beat the egg yolks well.
  4. Add the melted chocolate and mix until combined.
  5. Clean and dry your whisks well.
  6. In a large bowl, beat the egg whites to soft peaks.
  7. Using a large metal spoon*, fold a third of the egg whites into the chocolatemix to loosen it.
  8. Carefully fold the rest of the whites in, using the spoon to lift the chocolate up through the whites. Be gentle, this is a delicate mix.
  9. Distribute the mousse among your remaining receptacles and refrigerate for ~2 hours.

*I don’t know the physics behind it, but metal spoons knock less air out of a mixture than wooden ones or plastic spatulas do.

Chocolate Decorations:

NOTE #7: This sounds like more work than it actually is, but trust us it’s relatively simple, and if you’ve decorated with melted chocolate before (like for the shells in our Squirtle recipe) then you won’t find this too hard.

  1. Get your baking parchment/baking paper/greaseproof paper and a pencil. Have a look at the ghosts faces, and draw them out on the reverse side of the paper. You only really need to draw the shapes of their eyes and mouths; maybe with a circle for Gastly & Haunters hands. Try to draw them to a relative size that will fit the mousse in whatever mousse receptacle you chose. You don’t have to be an artist for this; it’s just to give you the basic shape to trace around with the chocolate to make your life easier. If you’re finding it difficult you can always print out a picture of them and use it to trace their faces onto the paper.
  2. Oh, you should try draw the faces in reverse (as seen in a mirror) so that they’ll be the right way round when  ou flip the paper over to draw with the chocolate (you don’t want to get pencil marks in your chocolate of course)
  3. Draw as many faces as you have mousse receptacles, e.g. if you have 6 Gastly mousses, draw 6 Gastly faces. As you’d expect.
  4. Once you’ve finished drawing your faces, grab your white & dark chocolate, some bowls and a saucepan. You know the drill.
  5. Melt the white chocolate.
  6. Transfer the melted white chocolate into a sandwich bag, and smoosh it all into one corner.
  7. Cut a tiny piece off the corner of the bag using a scissors.
  8. On the opposite side of the paper that you drew on, fill in the white parts of the faces with the white chocolate (this is their eyes and Gengar’s mouth – also Gastly’s teeth but you can’t do that until you’ve done his mouth so put the rest of  your white chocolate aside for a few moments for now).
  9. Melt the dark chocolate, transfer into a bag & smoosh to one corner etc, as you did before.
  10. Fill in the rest of the faces with the dark chocolate (Gastly & Haunter’s mouths, Haunter’s hands, a circle around Gastly if you like.) Also draw pupils  on top of the white chocolate eyes, and the teeth on Gengar’s mouth, in the dark chocolate.
  11. Finally, draw Gastly’s teeth in white chocolate over the dark chocolate for his mouth.
  12. Leave the chocolate to set. You can put it in the fridge for an hour or so to speed this up.
  13. When the chocolate is fully solid again, gently lift the chocolate from the paper using a spatula. Be careful not to break them because they’re fairly fragile, but if you do break some don’t worry you can put them back together when sticking them into the mousse.
  14. Arrange the pieces into faces on their respective mouse servings.
  15. Admire how totally badass they look.
  16. Show all your friends. Take photos.
  17. Eat them (but not all at once, chocolate mousse is pretty damn rich)

Happy Halloween!

Congratulations, you’ve made your own ghostly mousses, and should be pretty confident that they’re the coolest looking mousses you’ll find (if you find mousse you think looks cooler we’d seriously like to see it). We hope you enjoyed our special Halloween recipe; I (Nicole) have personally trained 2 Gengars in my time and feel these mousses were appropriate representations of the original Pokémon ghosts. Next week will resume our regular passage through the 151 Pokémon, picking up where we left off at Caterpie, Metapod & Butterfree. Make sure you don’t miss it, it’s going to be pretty adventurous!

Happy baking mousse-ing!