Crush the cookies into fine crumbs and mix with melted butter.

Press the mixture into the bottom of silicone dome molds or small bowls to form a thin crust.

Chill in the fridge while preparing the mousse.

2. Make the Mousse:
Dark Chocolate Mousse:

Heat 200 ml cream until warm (not boiling) and pour over chopped dark chocolate. Stir until smooth.

Let cool slightly, then gently fold in whipped cream (300 ml, whipped with sugar and vanilla).

White Chocolate Mousse (Center):

Melt white chocolate and let cool slightly.

Whip 100 ml cream and fold into melted white chocolate to create a light mousse.

3. Assemble the Domes:

Fill each mold halfway with dark chocolate mousse.

Spoon a dollop of white chocolate mousse in the center.

Cover with more dark chocolate mousse, smoothing the surface.

Freeze for 4–6 hours or overnight until firm.

4. Prepare Ganache: