Make the caramel “glass”:

In a dry saucepan, combine the sugar and lemon juice.

Heat gently over medium heat without stirring, swirling the pan occasionally until the sugar melts and turns a pale amber.

Quickly pour the hot caramel onto a sheet of parchment paper set on a baking tray.

Spread thinly with the back of a spoon and let it cool completely.

Once hardened, break it into irregular shards to resemble broken glass.

Prepare the chocolate ganache:

In a small saucepan, bring the heavy cream to a simmer.

Remove from heat and pour over the chopped couverture chocolate in a heatproof bowl.

Let it sit for 1 minute, then stir gently until it is smooth and glossy.

Allow to cool slightly (to room temperature).

Assemble the mousse:

In a medium bowl, combine the yogurt with the cooled ganache. Stir until fully blended and creamy.

Spoon the mixture into small serving bowls or glasses.

Sprinkle each portion generously with crushed Oreo “dirt.”

Chill for at least 30 minutes before serving.

Decorate and serve:

Drizzle strawberry syrup over the top to create a “bloody” effect.

Finish with a few shards of caramel “glass” sticking out of the mousse for a spooky, dramatic presentation.

Serve cold and enjoy your hauntingly delicious Halloween treat!