Instructions

MAKE THE CHOCOLATE CUPS (prepare 1 day ahead):
1. Ensure 6 small espresso cup molds (approximately 4 oz capacity) are completely clean and dry.
2. Temper dark chocolate using seeding method: Melt 9 oz chocolate in double boiler to 115°F (46°C), remove from heat, add remaining 3 oz chopped chocolate and stir until temperature drops to 81°F (27°C), then gently rewarm to 88-91°F (31-33°C).
3. Using small pastry brush, apply thin, even coat of tempered chocolate to inside of each mold, ensuring complete coverage with no gaps or thin spots.
4. Refrigerate molds 5 minutes until chocolate sets and pulls slightly away from mold edges.
5. Apply second coat of tempered chocolate for stability and even thickness throughout (about 1/8-inch total).
6. Refrigerate again 10 minutes until completely set and firm.
7. Once fully set, carefully unmold chocolate cups by gently flexing molds (cups should release easily if properly tempered).
8. Handle cups gently and store at cool room temperature (60-65°F) until ready to fill.

CREATE WHITE CHOCOLATE LIDS:
9. Cut 6 circles of parchment paper slightly larger than cup opening diameter (about 3 inches).
10. Melt white chocolate gently in double boiler to 110°F (43°C), stirring until completely smooth.
11. Spread melted white chocolate onto each parchment circle using offset spatula to create lids about 1/8-inch thick.
12. Refrigerate until completely set and firm, about 15 minutes.
13. Store lids on parchment at cool room temperature until serving.

PREPARE THE LADYFINGER SPONGE (can be made 1 day ahead):
14. Preheat oven to 375°F (190°C). Line rimmed baking sheet with parchment paper.
15. Divide sugar in half (approximately 2.5 tablespoons each portion).
16. In medium bowl using electric mixer, beat egg yolks with half the sugar on high speed until pale yellow, thick, and mixture forms ribbons when beaters are lifted, about 3-4 minutes.
17. In separate clean bowl with clean beaters, beat egg whites on medium speed until foamy.
18. Gradually add remaining sugar while beating, then increase to high speed and beat until stiff, glossy peaks form.
19. Sift flour and salt over egg yolk mixture, add vanilla extract, and gently fold together using rubber spatula.
20. Carefully fold beaten egg whites into yolk-flour mixture in three additions, using gentle folding motion to maintain airiness.
21. Pipe batter through large round tip or spread with offset spatula into thin, even layer on prepared sheet, about 1/2-inch thick.
22. Bake 8-10 minutes until golden brown and springy to touch in center.
23. Cool completely on baking sheet, about 20 minutes.
24. Once cooled, cut sponge into small pieces sized to fit in bottom of chocolate cups (about 1-inch pieces).
25. In shallow bowl, combine cooled espresso with coffee liqueur if using.
26. Just before assembling, briefly dip sponge pieces into espresso mixture for 1-2 seconds per side (do not oversoak or pieces will become soggy and fall apart).

MAKE THE COFFEE CARAMEL (can be made 2 days ahead):
27. Warm heavy cream in microwave or small saucepan until hot to touch but not boiling. Keep warm.
28. In heavy-bottomed saucepan, combine granulated sugar and water without stirring.
29. Cook over medium-high heat without stirring or swirling until mixture turns deep amber color (350°F/177°C), about 8-10 minutes (watch carefully toward end as it can burn quickly).
30. Remove from heat and carefully whisk in warm cream while standing back (mixture will bubble and steam vigorously).
31. Once bubbling subsides, whisk in butter, espresso powder, and sea salt until completely smooth and combined.
32. If caramel seizes or has lumps, return to low heat and stir until smooth.
33. Cool caramel to room temperature, stirring occasionally, about 30-45 minutes.
34. Cover and refrigerate if making ahead. Bring to room temperature before using.

PREPARE THE PROPERLY SET MOUSSE (make on assembly day):
35. In small bowl, sprinkle unflavored gelatin evenly over 3 tablespoons cold water and let bloom undisturbed for 5 minutes (gelatin will absorb water and become spongy).
36. After blooming, warm gelatin gently in microwave for 10-15 seconds or over very low heat until completely dissolved and clear (do not boil).
37. In heatproof bowl over simmering water (double boiler), melt milk chocolate and gold chocolate together, stirring until completely smooth.
38. Remove from heat and immediately stir dissolved gelatin into melted chocolate while both are still warm (gelatin must be warm or it will seize chocolate).
39. In separate medium bowl, whisk egg yolks with granulated sugar until pale yellow, thick, and increased in volume, about 2-3 minutes.
40. Fold egg yolk mixture into chocolate-gelatin mixture until well combined and smooth.
41. Cool chocolate mixture at room temperature, stirring occasionally, until it begins to thicken slightly but remains pourable, about 15-20 minutes (should be lukewarm to touch).
42. In large bowl, whip heavy cream with vanilla extract to medium peaks (peaks should bend slightly when beaters are lifted).
43. Gently fold whipped cream into cooled chocolate mixture in three additions using rubber spatula, being careful not to deflate.
44. Use immediately for assembly.

MAKE THE ALMOND SABLÉ BISCUITS (can be made 2 days ahead):
45. In medium bowl, combine all-purpose flour, ground almonds, powdered sugar, and salt.
46. Add cold cubed butter and use pastry cutter or two knives to cut in until mixture resembles coarse breadcrumbs with pea-sized pieces.
47. Add egg yolk and almond extract, mixing with fork until dough just comes together (do not overwork).
48. Turn dough onto clean surface and gently press into cohesive disc.
49. Wrap tightly in plastic wrap and refrigerate 20 minutes.
50. Preheat oven to 325°F (165°C). Line baking sheet with parchment paper.
51. On lightly floured surface, roll chilled dough to 1/4-inch thickness.
52. Cut into desired shapes (rectangles, circles, or fingers work well for dipping), re-rolling scraps as needed.
53. Place cookies on prepared sheet spacing 1 inch apart.
54. Gently press sliced almonds onto top of each biscuit.
55. Bake 12-15 minutes until edges are golden brown (centers may look slightly soft but will firm as they cool).
56. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
57. Store in airtight container at room temperature.

ASSEMBLE THE MOUSSE CUPS:
58. Have all components ready: chocolate cups, soaked sponge pieces, room temperature caramel, and freshly prepared mousse.
59. Place 1-2 pieces of coffee-soaked ladyfinger sponge in bottom of each chocolate cup, pressing gently to create flat base layer.
60. Spoon or pipe 2 tablespoons cooled coffee caramel over sponge layer in each cup, spreading to edges.
61. Transfer mousse to piping bag fitted with large round tip, or use spoon.
62. Pipe or carefully spoon mousse into each cup, filling to just below rim (about 3/4 full).
63. Smooth tops with small offset spatula or back of spoon for clean presentation.
64. Refrigerate assembled cups uncovered for 5-6 hours or overnight until mousse is firmly set throughout (should not jiggle when gently shaken).
65. Once set, cover loosely with plastic wrap if storing longer.

FINAL SERVING:
66. Just before serving, carefully peel white chocolate lids from parchment and place one on top of each mousse cup.
67. Place each cup on individual serving plate.
68. Arrange 2-3 almond sablé biscuits alongside each cup for dipping into mousse.
69. Serve chilled.

STORAGE AND SERVING:
Assembled cups can be refrigerated up to 2 days before serving
Add white chocolate lids just before serving for best appearance
Sablé biscuits can be made 2 days ahead and stored airtight at room temperature
Serve mousse cups chilled for best texture and flavor