Sweet Earth - Chocolate Mousse with Chocolate Cookie Crumbles Tierrita Dulce - bittersweet chocolate chips

Method

• Mix chocolate, espresso powder, rum, vanilla, salt, and 1/2 cup water in a large heatproof bowl.
• Set over a pot of simmering water and whisk until melted.
• Set aside.
• In a separate bowl, using a hand mixer, beat the egg yolks with 1/2 cup of the sugar until you can scrape the bottom of the bowl clean, about 2 minutes.
• Fold about 1/3 of the chocolate mixture into the yolks with a rubber spatula, then fold the egg mixture into the chocolate remaining in the bowl.
• Set aside.
• Wash the beaters and bowl thoroughly and dry them.
• Whip the egg whites with the remaining 1/2 cup sugar until they hold soft peaks when the beaters are lifted.
• Fold 1/3 of the whites into the chocolate mixture with a rubber spatula.
• Once incorporated, fold the remaining whites.
• In a clean bowl, beat the cream until it holds firm peaks.
• Fold the cream into the chocolate mixture 1/3 at a time using a rubber spatula.
• Divide the mousse among 8 dessert cups.
• Chill at least 2 hours or up to overnight.
• Put the cookies in a heavy sealable plastic bag.
• Whack them with a rolling pin to break them up into coarse pieces, then crush them into fine crumbs.
• Top each dish of mousse with crumbled chocolate cookies to resemble "soil".
• Finish with edible flowers.
• Standing them straight up by inserting the stems into the mousse.