Directions

1. Heat 1 cup (250 mL) cream in small saucepan set over medium heat; bring to simmer. Pour hot cream over chocolate in heatproof bowl. Let stand for 1 minute; whisk until smooth and melted. Stir in salt. Let cool completely; refrigerate until needed.
2. Whisk together egg yolks, granulated sugar and chocolate liqueur in double boiler or heatproof bowl set over saucepan of barely simmering water until thickened, pale coloured and mixture falls in ribbons when whisk is lifted; let cool slightly.
3. Using electric mixer, beat remaining cream and icing sugar until stiff peaks start to form; set aside.
4. Beat mascarpone until light and fluffy; fold in egg yolk mixture. Fold in half of the chocolate ganache. Fold in whipped cream.
5. Combine espresso and bourbon. One at a time, dip 12 chocolate wafer cookies into espresso mixture just until moistened, but not soggy. Snuggle 1 dipped cookie in bottom of each of four ¾-cup (175 mL) serving glasses. Spoon 2 tbsp (30 mL) mascarpone mixture over top; repeat layers three times. Dust with cocoa powder. Refrigerate for at least 4 hours or overnight.
6. To serve, top each serving with dollop of remaining chocolate ganache. Garnish with shaved chocolate.

Tips

Alternatively, garnish with mini chocolates if desired.