1 cup chocolate cookie crumbs
1 tablespoon sugar
2 tablespoons butter, melted
1 teaspoon gelatin
3 teaspoons coffee liqueur, or cold espresso
2 cups (1 pint) heavy whipping cream
2 teaspoons vanilla
8 ounces cream cheese, at room temperature
1 cup powdered sugar, divided
3 ounces bittersweet chocolate, melted and cooled
2 tablespoons Dutch-processed cocoa powder
1 cup diced strawberries
In a large zip top bag, or in a medium bowl, combine the cookie crumbs, sugar, and melted butter. Mix until the crumbs are well coated. Reserve 2 tablespoons of crumbs for garnish. Divide the remaining crumbs evenly between 6 serving dishes and gently press to form a solid layer. Set aside.
Combine the gelatin and the coffee liqueur in a small bowl. Allow to bloom for 10 minutes, then heat in the microwave for 8-10 seconds, or until melted. Do not let the gelatin boil. Allow the mixture to cool for 5 minutes.
Using a stand mixer with the whip attachment,Combine the heavy cream, 1/2 cup of the powdered sugar, and vanilla. Beat the mixture on medium speed until it begins to thicken, about 1 minute, then slowly add the gelatin mixture. Increase the speed to medium-high and beat until the mixture forms soft peaks, about 30-45 seconds. Reserve 1/3 of the whipped cream in a separate bowl for garnishing the desserts. Set the rest aside.
In a separate bowl, combine the cream cheese, the remaining powdered sugar, melted chocolate, and cocoa powder. Beat using a paddle attachment on your mixer, on low speed until just combined. Then increase the speed to medium and beat until lighter in color, about 1 minute. Add half of the whipped cream to the mixture and fold with a spatula until just combined. Add the remaining whipped cream and fold until no streaks of white remain.
Divide the chocolate mixture evenly into the prepared dessert cups. It is easiest to do this with a piping bag. Sprinkle diced berries over the mousse, then pipe with the reserved whipped cream. Garnish the tops of the mousse with the reserved cookie crumbs.