Ingredients for 6 servings

1 x 154g pack Oreo chocolate cookies
3tbsp clear honey
150g (5oz) plain chocolate
300ml (1/2pt) whipping cream

To decorate:

6 Rich Tea Finger biscuits
50g (2oz) 70% dark chocolate, melted

Directions

Break the chocolate into small squares and put in a pan with the honey and cream. Heat gently, stirring, until the chocolate melts and you have a smooth mixture. Cool, and then chill for 1 hour.

Using an electric beater, whip the chocolate mixture until it becomes light and fluffy, then divide the mousse between 8 small serving dishes.

Blitz the Oreo biscuits in a food processor until they form fine crumbs that look like soil. Scatter evenly over each of the mousse pots. Chill for at least 1 hour.

Spoon the 50g (2oz) of melted chocolate into a piping bag, snip the end off and pipe ‘R.I.P’ or ‘Boo!’ onto the top of each ‘tombstone’ biscuit and push into each mousse, or use a tube of black writing icing, if preferred. Serve immediately.