Hi Everyone, it’s Lisa from Cooking with Curls and I am beyond excited to be here today!! When Claire mentioned Halloween In A Jar, I knew that I had to be a part of this fun party. It’s a party, right?!
Anyway… I created this easy to make, and totally adorable White Chocolate Mousse in Jars, and you can too!
Do not run away scared, I am going to explain exactly how I created each of these jars. 🙂
For the Spider Web –
I started by drawing a circle in the center of the 1/2 pint jar with a Sharpie marker.Then I drew the “outside” lines radiating out from the circle. I didn’t really have a plan, I just drew what I thought a spider web should look like, LOL. Then I went back and drew the “arched” lines in between. As you can see, I was not an art major. 😉
For the Day of the Dead Skull –
I did a Yahoo search for Day of the Dead and clicked on the “images” section that popped up. I picked a couple of different designs and then “copy/paste” then into a Word document. I printed out the black and white skull onto white paper, and cut it out with scissors.
It happened to be the perfect size – YAY!! I put the skull inside the jar, held it in place with my fingers, and drew the outlines onto the glass. Then I went back and colored in the areas with colored Sharpie markers. It’s not an exact copy, copyright laws and all, but it gave me the shape that I needed. 😉
For the Ghost –
This was the hardest one of all…I drew 3 circles. Okay seriously, this design shows how easy this project is for kids. Hand them some markers and let their imaginations go wild. 🙂
For the BOO jar –
Um…no explanation needed!
Once all of my jars were decorated I made the White Chocolate Mousse and filled the jars.
I topped them with whipped cream and added a few embellishments. It’s Halloween, the one time of the year that you are allowed to go crazy and no one will judge you!! So grab your markers and see how creative you can be. 🙂
- 12 ounces Ghirardelli white chocolate bars, coarsely chopped
- 2/3 cup + 1 1/3 cups chilled whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- whipped cream to garnish
- Place chocolate and 2/3 cup of whipping cream in a large microwave safe bowl.
- Heat on HIGH for 1 minute, then stir with a fork.
- Continue heating and stirring in 15 second intervals until the chocolate is completely melted and smooth.
- Set aside to cool.
- In a separate bowl, beat together the remaining 1 1/3 cups of whipping cream, extract, and powdered sugar until soft peaks form.
- Fold a 1/4 of whipped cream into the cooled chocolate mixture.
- Fold the remaining whipped cream into the mixture.
- Spoon mousse into 1/2 pint glass jars (or dessert dishes).
- Cover and refrigerate for at least 2 hours before serving.
- Just before serving, top with additional whipped cream and spiders, flowers, or shaved chocolate.
- Serving note: If using 1/2 pint jars as shown it's technically two servings per jar (8 official servings/4 jars) so you could use small jars if you would like.