Make Chocolate Gravestones

1. Prepare a wire rack with parchment paper underneath it.
2. Scald heavy cream in a medium bowl (should be steaming but not boiling) in the microwave or stove top. Pour cream over chocolate morsels and let sit for 10 minutes. Whisk until smooth and shiny.
3. Dip milano cookies in chocolate mixture. Gently place on prepared rack to dry. Once set, chill until ready to use.

Make the Chocolate Mousse

1. Prepare a small pot filled half way with water. Bring to a simmer over medium heat.
2. In large mixing bowl, whisk the heavy whipping cream until it forms stiff peaks. Set aside in the fridge to chill.
3. In a medium heat proof bowl, whisk together egg yolks, 3 tablespoons of the sugar, orange liqueur, and salt. Place bowl on top of the simmering pot of water (be careful not to let the bowl touch the water!). Whisk the mixture continuously until it is light, frothy, very hot (when temped should reach at least 145°F) and doubled in size, about 1 minute. Remove from heat, whisk in vanilla extract, and set aside, whisking occasionally.
4. In a small heat proof bowl, melt chocolate and coffee together over the simmering water, whisking occasionally, until smooth. Remove from heat.
5. Temper the egg mixture by slowly adding a spoonful of the chocolate mixture and whisking constantly. While still whisking constantly, slowly pour the rest of the chocolate mixture into the egg mixture. Set aside to let it come to room temperature, whisking occasionally.
6. Using a standing or handheld mixer, whisk egg whites and last tablespoon of sugar until stiff peaks form.
7. In two additions, gently fold egg whites into chocolate mixture until just combined. Gently fold in reserved whipped cream until just combined.
8. Spoon chocolate mousse mixture evenly into pots. Chill at least 2 hours until firm, up to overnight (if chilling overnight, cover each pot with saran wrap).

Assemble the Pots

1. Using a food processor or the ziploc bag and rolling pin method, pulse or crush oreo cookies to fine crumbs. Set aside.
2. Remove chocolate covered milanos from fridge. Using the white decorating gel, pipe "RIP" or other phrases as desired onto milanos.
3. Remove chilled, firm chocolate mousse pots from fridge. Gently press one cookie into each chocolate mousse pot cut edge down, rounded edge up.
4. Sprinkle each pot evenly with oreo crumbs. Top with festive sprinkles and sanding sugar. Chill until ready to serve. Enjoy!