Follow directions on the box, use the 8x8 pan. Set aside to cool. Once cooled cut into small squares and place in a bowl, add 1/4 - 1/2 cup of Kahlua, depending on your taste.
Dark Chocolate Mousse
Place chocolate in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
Beat the cream over ice until it forms soft peaks. OR I put my Kitchen Aid bowl in the freezer for 20 minutes then removed the bowl from the freezer and added the cream and whisked using my Kitchen Aid until it formed soft peaks.
Set aside and hold at room temperature.
With a mixer, whip egg whites to soft peaks. Gradually add the sugar and continue whipping until firm.
Using a whisk, fold in the egg whites all at once to the chocolate.
When the whites are almost completely incorporated, fold in the whipped cream.
Cover the mousse and refrigerate for approximately 1 hour or until set.
Using a mixer whip cream and vanilla until it forms soft peaks, add sugar and whisk until stiff peaks are formed. Chill in the refrigerator until ready to use.
Place chopped brownies soaked in Kahlua at the bottom of each cup, distribute evenly.
Top with chocolate mousse. Once you add the mousse tap the glasses gently on the counter to help the mousse fall into all the cracks and creases. You may need to add more to each glass, fill to 2/3’s full.
Top with whipped cream, tap glass against the counter again to fill in the cracks. Add more whipped topping if you need to.
Sprinkle with chocolate shavings.
Dark Chocolate Mousse adapted from Bobby Flay Hot Fudge adapted from Crunchy Creamy Sweet