Chocolate Mousse Cups

Finely chop the dark chocolate and place it in a medium heat-proof bowl.

In a small saucepan, heat 1 cup of heavy cream, granulated sugar, and 2 tbsp of butter over medium heat until it just begins to simmer.

Pour the hot cream mixture over the chopped chocolate. Let it sit for 2-3 minutes to melt the chocolate, then stir until smooth and glossy.

Whisk the egg yolks into the chocolate mixture one at a time until fully incorporated.

Whisk in the vanilla extract, espresso powder, and salt. Set the chocolate mixture aside to cool to room temperature.

While the chocolate cools, prepare the crust. In a food processor, pulse the chocolate cookies into fine crumbs. Alternatively, place them in a bag and crush with a rolling pin.

In a bowl, combine the cookie crumbs with the melted butter and mix until it resembles wet sand.

In a separate large bowl, use a hand mixer to whip the remaining 1 cup of heavy cream to stiff peaks.

Gently fold the cooled chocolate mixture into the whipped cream in thirds, being careful not to deflate the cream, until just combined.

To assemble, press a layer of the cookie crust mixture into the bottom of 6 small jars or serving glasses.

Transfer the chocolate mousse to a piping bag and pipe it evenly over the crust in each jar.

For the topping, whip the 1/2 cup of heavy cream with the powdered sugar until soft peaks form. Pipe or spoon over the chocolate mousse.

Garnish with chocolate shavings or extra cookie crumbs.

Chill the mousse cups in the refrigerator for at least 2 hours, or until set, before serving.