1 12 ounce bag bittersweet chocolate chips, chopped
1 ½ tablespoons instant espresso powder
1 teaspoon vanilla pinch of salt
2 tablespoons dark rum
½ cup water
3 egg yolks
3 tablespoons sugar
3 egg whites
1 cup heavy whipping cream
2 packets of Oreo Crisps chocolate cookies, crushed
Makes 6 to 8 servings (depending on the size of the pots)
Mix chocolate, espresso powder, salt vanilla, rum and water in a large bowl, and set over a pot of simmering water, whisking to melt. Set aside.
In another bowl, using a hand mixer, beat the yolks with the sugar, until you can scrape the bottom of the bowl clean (about a minute or so). Fold about 1/3 of the chocolate mixture into the yolks, then turn the entire egg mix into the bowl holding the chocolate mixture. Set aside.
Whip the egg whites with the sugar until they hold soft peaks, and fold 1/3 of the whites into the chocolate mixture. Once incorporated, fold the remaining whites into the choclate mixture.
Whip the cream in a clean bowl until stiff, and fold the cream into the chocolate mixture by thirds. Divide mousse into 8 dessert cups. Top with crumbled chocolate cookies to resemble "soil". Garnish with edible flowers.