Halloween chocolate mousse graveyard with meringue ghosts and pumpkin parfait

Beat the egg whites until white and fluffy.

Gradually add the sugar while beating, then continue for about 10 more minutes until soft peaks form.

Add the icing sugar and beat briefly until stiff peaks form.

Transfer to a piping bag with a smooth nozzle and pipe small ghost shapes onto a silicone baking mat.

Dry in the oven at 50°C.

Make black powder dye with a drop of water and use a cocktail stick to add eyes and a mouth to the ghosts.

Beat the Mousse au Chocolat in the food processor until fluffy and chill.

Grind the Oreo biscuits finely in the blender to create a "dirt" layer.

Heat the water with the liquorice until dissolved.

Add the sugar and agar-agar, boiling for 1 minute.

Pour the mixture into a container, let it set, and cut into cubes.

Heat the fruit purees separately and dissolve the pre-soaked gelatin in each.

Melt the Panna Cotta.

Drizzle some cassis puree into ball molds and allow to set.

Drizzle raspberry puree on top, then immediately pour over the panna cotta.

Let set in the refrigerator, then freeze to remove easily.

Boil the ingredients together for 1 minute, then refrigerate to set.

Blend the mixture into a smooth gel and transfer to a piping bag.

Beat the Parfait in a food processor until light and airy.

Add the pumpkin puree and mix well.

Use a piping bag to fill molds and freeze for easier removal.

Heat the covering jelly and mix with pumpkin puree.

Dilute with water if needed.

Pass the frozen pumpkin parfaits through the jelly and return them to the freezer.