Use a spatula to fold the foamy eggs mixture into the melted chocolate. Add the sherry and mix the mousse.
Whisk the 200 ml cream until it holds its shape. You can test this by making an eight in the cream. When it stays there, your cream is ready to be used!
When your chocolate mixture is on room temperature, you can add the whipped cream. For the last time: let's mix everything with the spatula!
Pour the chocolate mousse on top of the cookies crumbs, and try to divide the mousse evenly. Place the glasses with mousse in the refrigerator and let them firm up for about 3 hours.