| | Brazil Nut Cocoa Biscuit |
| 1 | c | Brazil Nuts; (about 5 oz.) |
| 3/4 | c | Granulated Sugar; divided |
| 1/4 | c | All-Purpose Flour |
| 2 | tb | Unsweetened Cocoa Powder; (non-alkalized) |
| 1/2 | ts | Baking Powder |
| 3 | lg | Eggs; separated |
| 1/4 | c | Unsalted Butter; melted |
| | Coffee Sauce |
| 1 | tb | Espresso Beans; coarsely crushed |
| 2 | c | Half And Half |
| 1/2 | c | Granulated Sugar; divided |
| 3 | lg | Egg Yolks |
| 1/2 | ts | Vanilla Extract |
| | Coffee Soaking Syrup |
| 1/2 | c | Hot Brewed Espresso |
| 1/4 | c | Granulated Sugar |
| 2 | tb | Dark Rum |
| | Chocolate Mousse |
| 8 | oz | Bittersweet Chocolate |
| 2 | tb | Unsalted Butter |
| 1 1/2 | c | Heavy Cream |
| 1 | ts | Vanilla Extract |
| 1 | tb | Dark Rum; (optional) |
| 2 | lg | Eggs |
| 3 | tb | Water; divided |
| 1 | pn | Salt |
| 1/3 | c | Granulated Sugar |
| 1 1/2 | ts | Unflavored Powdered Gelatin |
| | For Garnish |
| | Cocoa Powder |
