Looking for a spook-tacular Halloween dessert that's both delicious and easy to make? Try this Light Chocolate Mousse with Huesitos! This Halloween recipe combines rich dark chocolate mousse with a crunchy Huesitos base, topped with fun cookie tombstones and a "dirt" effect for a festive touch. Perfect for Halloween parties or a sweet treat to celebrate the season, this easy chocolate mousse dessert is sure to impress.

INGREDIENTS:

• 200g dark chocolate (70% cocoa)
• 3 large eggs, separated
• 2 tablespoons of sugar
• 200ml light whipping cream (low fat)
• 1 teaspoon vanilla extract
• Pinch of salt
• 4-5 Huesitos bars (chocolate wafer bars), broken into pieces

• 4-6 Orange and Chocolate MOS cookies by Birba (or any similar cookie with rounded shape to make the tombstones)
• White icing for decorating (to write "RIP")
• Fresh mint leaves (optional for garnish)
• Extra Huesitos crumbs for a "dirt" effect

INSTRUCTIONS:
1. Prepare the chocolate:
Melt the dark chocolate in a heatproof bowl over simmering water (double boiler) or microwave in short bursts, stirring until smooth. Let it cool slightly.
2. Whip the egg whites:
In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue whisking until stiff peaks are achieved. Set aside.
3. Whip the cream:
In a separate bowl, whip the light whipping cream with the vanilla extract until it forms soft peaks. Be careful not to overwhip.
4. Mix the chocolate and egg yolks:
Once the melted chocolate has cooled a little, mix in the egg yolks one at a time, stirring well to combine.
5. Fold in the cream and egg whites:
Gently fold the whipped cream into the chocolate mixture until smooth. Then, carefully fold in the beaten egg whites, being careful to maintain the mousse's light and airy texture.
6. Prepare the Huesitos base:
In serving glasses or bowls, place a layer of Huesitos pieces at the bottom for a crunchy base.
7. Fill with mousse:
Spoon the light chocolate mousse over the Huesitos base, filling the glasses.
8. Top with extra Huesitos:
For an extra crunch, sprinkle more Huesitos pieces on top of the mousse.
9. Create the tombstone topping:
To add a spooky twist, take the Orange and Chocolate MOS cookies by Birba and use white icing to write "RIP" on each cookie, making them look like tombstones. Stick one cookie vertically into each mousse cup. The addition of this Orange and Chocolate cookies adds a unique twist to this playful dessert. 
10. Add finishing touches:
For extra detail, sprinkle crushed Huesitos on top of the mousse to resemble "dirt," and garnish with a small mint leaf for a pop of color.
11. Chill and serve:
Refrigerate for at least 2 hours to set. Serve chilled, and enjoy the creamy mousse with a fun and crunchy Halloween twist!