• Whip the 1 2/3 cups of heavy cream until you have stiff peaks. Set aside in the refrigerator until ready to use.

White Chocolate Eggnog Mousse:

• Place the white chocolate in a large bowl and place over simmering water to melt.
• In a small saucepan whisk the egg yolks with the sugar until smooth.
• Whisk in the heavy cream, cinnamon, nutmeg and brandy.
• Place the saucepan over low heat and continuously stir until the mixture begins to thicken.
• Pour the mixture through a strainer into the melted white chocolate and stir until smooth.
• If the mixture is still warm place in the refrigerator for a few minutes.
• Fold 1/2 of the whipped cream into the eggnog base until there are no visible streaks of cream. Place in a pastry bag.

Espresso Mousse:

• Place the semi-sweet chocolate in a large bowl and place over simmering water to melt.
• In a small saucepan whisk together the egg yolks, sugar and instant espresso powder until smooth.
• Whisk in the heavy cream.
• Place the saucepan over low heat and continuously stir until the mixture begins to thicken.
• Pour the mixture through a strainer into the melted semi-sweet chocolate and stir until smooth.
• If the mixture is still warm place in the refrigerator for a few minutes.
• Fold the remaining half of the whipped cream into the espresso base until there are no visible streaks of cream. Place in a pastry bag.

Assembly:

• Sprinkle some of the crushed cookies in the bottom of each of the glasses.
• Pipe some of the espresso mouse, top with crushed cookies. Pipe some of the eggnog mousse and top with crushed cookies.
• Top with the espresso mousse and garnish with a cookie or some decorative chocolate.
• For the decorative chocolate I drizzled melted green and red candy melts randomly on a piece of parchment paper. When dry break up into pieces.