Instructions

• Finely grind the 9-ounce box of chocolate wafer cookies (about 2 cups crumbs) in a food processor or by placing cookies in a sealed bag and crushing with a rolling pin; set aside.
• Set up a double boiler: simmer about 1–2 inches of water in a saucepan over medium-low heat. Place a heatproof bowl over the saucepan so it sits above the water without touching it.
• In the heatproof bowl, combine the 4 ounces chopped unsweetened chocolate, 3/4 cup granulated sugar, and 1/4 cup water. Stir constantly until the chocolate is fully melted and the mixture is smooth. Keep the mixture warm over the double boiler.
• In a small bowl, whisk the 5 egg yolks until blended.
• Temper the yolks: very slowly ladle about half of the hot chocolate mixture into the yolks in a thin stream, whisking constantly to combine and prevent the yolks from cooking.
• Return the tempered yolk mixture to the bowl over the simmering water and cook, stirring constantly, for 2 to 3 minutes or until the mixture is slightly thickened. Remove from heat, stir in 1/2 tablespoon Cointreau or Triple Sec, and let the mixture cool to lukewarm.
• In a clean large bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the 5 egg whites and 1/8 teaspoon cream of tartar. Whisk on high speed until stiff peaks form, about 5 to 7 minutes.
• Fold one-third of the whipped egg whites into the lukewarm chocolate mixture using a rubber spatula to lighten it. Then gently fold in the remaining egg whites until no white streaks remain and the mixture is uniform.
• Fold 1 1/2 cups of the cookie crumbs into the chocolate mixture until evenly incorporated.
• Divide half of the chocolate mixture among your serving dishes or shot glasses.
• Sprinkle half of the remaining cookie crumbs over that layer (the remaining crumbs after folding in 1 1/2 cups will be about 1/2 cup, so use roughly 1/4 cup here).
• Spoon the remaining chocolate mixture over the crumbs, then finish with the last of the cookie crumbs (about 1/4 cup).
• Refrigerate the assembled desserts at least 2 hours or until set. Just before serving, top each with fresh whipped cream.
• Note: this recipe contains raw or undercooked eggs. If you are uncomfortable consuming raw eggs, use pasteurized eggs in the shell or omit.