Richly satisfying, these pretty mousse cups make for a dessert that’s appealing in looks and flavor. If you’d prefer to use them on a dessert buffet table, you can use smaller mousse cups and enjoy a larger yield.

Serves 8

• 14 Oreo cookies, crushed
• 6 oz (170 g) chocolate chips
• 4 Tbsp sugar, divided
• 2 Tbsp coffee
• 3 Tbsp water
• 4 eggs, separated
• 8 oz (225 g) whipping cream
• 1 crushed sugar cone, for garnish
• cappuccino chips, for garnish

Divide the Oreo crumbs in half. Divide one half of the crumbs evenly among eight glass ramekins or mousse cups; spread to form a flat layer in each cup.

In a microwave-safe bowl, melt the chocolate chips, 3 Tbsp sugar, coffee, and water. Stir the mixture until smooth; set aside to cool.

In the bowl of an electric mixer, beat the egg whites until soft peaks form. Add 1 Tbsp sugar and beat until stiff peaks form. Stir the yolks into the cooled mocha mixture and then gently fold it into the snow. Divide the mocha mouse among the cups and smooth out the tops.

Spoon the remaining Oreo crumbs over the mousse in the cups, gently spreading them to form an even layer.

In the bowl of an electric mixer, beat the whipping cream until stiff and spoon it into a piping bag. Pipe the whipping cream into the mousse cups in a swirl design. Top with crushed sugar cone and cappuccino chips.