1. For the "ground" to put the cookies and nuts in blender, grind into crumbs.

2. The resulting crumb is mixed with cocoa powder, soft butter and flour. Spread in a thin layer on a baking sheet (pre-fitted). Sprinkle the top with sugar. Bake at 180 degrees for 15 minutes, stirring the mass once in the middle of baking. Remove, fold in a bowl, smash with a spoon.

3. For the chocolate mousse break the chocolate, add sugar, 100 ml cream. Send all in a water bath and wait until complete dissolution of chocolate.

4. The remaining cream and whisk until thick and fluffy. When chocolate sugar mass is nearly cool, pour into it the chopped nuts and gently introduce whipped cream.

5. Coffee beans to mash these with a mortar or in a coffee grinder to a textured pieces. 6. Assembling the dessert: in the cups to put the mousse (more than half the volume), cover with crumbs, coffee beans, drizzle with liqueur, garnish with green leaves.