Instructions

MAKE THE DARK CHOCOLATE CUPS:
Melt chocolate using double boiler or microwave in 30-second intervals stirring until smooth. Let cool slightly until just warm about 90°F.
Inflate balloons to about 4-inch diameter size of teacup. Dip bottom half of each balloon into melted chocolate swirling to coat evenly. Place coated side up on parchment-lined baking sheet.
Refrigerate until completely set about 30 minutes. Carefully deflate balloons and peel away from chocolate cups. Store cups in cool place until ready to assemble.

MAKE THE CHOCOLATE MOUSSE:
Melt chocolate and butter together in double boiler stirring until smooth. Remove from heat and let cool to room temperature about 10 minutes.
Whisk egg yolks into cooled chocolate mixture followed by coffee liqueur and brandy. Set aside.
In a clean bowl beat egg whites with salt until soft peaks form. Gradually add sugar and beat until stiff glossy peaks form.
In another bowl whip heavy cream to soft peaks.
Gently fold whipped cream into chocolate mixture then fold in beaten egg whites in two additions.
CRITICAL: this creates a substantial airy mousse that will be properly celebrated as the star component Paul noted Lesley's mousse layer was so thin it's almost like a ganache.
Refrigerate mousse for at least 2 hours until set but still pipeable.

MAKE THE MASCARPONE CREAM:
In a bowl beat mascarpone until smooth. In separate bowl whip heavy cream with powdered sugar to soft peaks.
Fold whipped cream into mascarpone along with vanilla and coffee liqueur until smooth and fluffy. Refrigerate until ready to use.

PREPARE COFFEE-SOAKED LADYFINGERS:
Combine cooled espresso with coffee liqueur in a shallow dish. Briefly dip ladyfingers 1-2 seconds per side they should be moistened but not soggy. Break or cut each into 3-4 pieces. Set aside.

MAKE THE WALNUT PRALINE:
Line a baking sheet with parchment paper and lightly oil. In a small saucepan combine sugar and water. Cook over medium-high heat without stirring until sugar dissolves and turns amber about 8-10 minutes.
Immediately stir in walnuts to coat. Pour onto prepared baking sheet and spread into thin layer. Let cool completely then break or chop into small pieces.

MAKE THE COFFEE WHITE CHOCOLATE GANACHE:
Place white chocolate in a heatproof bowl. Heat cream with espresso powder until just simmering.
Pour hot cream over white chocolate and let sit 2 minutes. Stir until smooth and glossy. Let cool to room temperature until slightly thickened.

ASSEMBLE THE TIRAMISU MOUSSE CUPS:
Place chocolate cups on serving plates. Spread or pipe a thin layer of mascarpone cream in bottom of each cup about 2 tablespoons.
Add a layer of coffee-soaked ladyfinger pieces.
PIPE OR SPOON A GENEROUS LAYER of chocolate mousse this should be the dominant layer about 1/2 cup per cup filling about 2/3 of the chocolate cup. This celebrates the mousse as Paul suggested.
Top with a small dollop of coffee white chocolate ganache about 2 tablespoons.
Garnish with walnut praline pieces a light dusting of cocoa powder and optional caramelized banana slices or chocolate shavings.
Refrigerate at least 1 hour before serving to allow all layers to set properly. SETTING TIME IS CRITICAL as the judges advised.