Portioned chocolate mousse

Ingredients:

• 12 chocolate sandwich cookies
• 4 large eggs
• 0.5 cups of sugar
• 1/4 teaspoon salt
• 2 tablespoons of water
• 170 g semi-sweet chocolate, melted, + chocolate chips for topping
• 1 and 3/4 cups heavy cream
• 2 tbsp sour cream

Preparation:

1. Spray a 12-cup muffin tin with cooking spray and place a cookie in the bottom of each cup.
2. In a large heatproof bowl, combine eggs, sugar, salt and water.
3. Pour a few centimeters of water into a saucepan, bring to a boil, and place a bowl on top (make sure it doesn't touch the water). Cook the egg mixture, whisking constantly, until it becomes fluffy, pale, and very thick (like thick pudding), 25-40 minutes, depending on the size of your bowl.
4. Remove from the double boiler and stir in the melted chocolate; let cool.
5. In a large bowl, beat 1 1/4 cups heavy cream with sour cream using a mixer on medium-high speed until stiff peaks form. Gently fold in the cooled chocolate mixture until no white streaks remain.
6. Spread the mixture evenly among the molds. Cover and refrigerate until set, about 12 hours or overnight.
7. Run a spatula around each mousse to loosen it from the pan and slide the spatula under the cookies; place the mousse cakes in the pan (if they are too soft, briefly chill in the freezer).
8. In a large bowl, beat the remaining 1/2 cup heavy cream with a mixer until soft peaks form. Spoon the whipped cream over the cakes and sprinkle with chocolate shavings.