No-Bake Chocolate Mousse Cupcakes

Line cupcake pans with papers. Place 1 tablespoon chocolate crumbs on the bottom of each cupcake paper and press down to form a crust.

In a heavy 2 quart saucepan, dissolve the coffee in water. Add 1/2 cup sugar and stir over low heat to dissolve. Add chocolate, and stir constantly until smooth.

Remove from heat and let stand 5 minutes to cool slightly. Separate eggs.

Add egg yolks to the chocolate mixture and stir with a wire whisk. Set aside until completely cool.

In a large bowl of an electric mixer beat heavy cream and gelatin until it holds a shape but is not stiff. Set aside.

In another bowl, with clean beaters, beat at high speed the egg whites until they are foamy. Add salt and cream of tartar, continuing to beat until the whites hold a soft peak. Reduce to medium speed. Gradually add remaining sugar.

Increase the speed to high and beat for 4-5 minutes until the meringue is quite firm, but not stiff or dry. (The peaks should hold their shape if you pass a knife through them.)

Fold half of the chocolate mixture into the egg whites. Fold other half of chocolate mixture into the bowl with the whipped cream. Blend together the chocolate-egg white mixture and the chocolate whipped cream mixture.

Spoon batter into cupcake papers to the top of papers. Place in the freezer in pans overnight. Take out 5 minutes before serving.