Crust 2 cups graham cracker crumbs 4 oz (or one stick) melted unsalted butter Mousse 12 oz milk chocolate (weight) 20 oz heavy cream Meringue Topping 1/2 cup egg whites 1 cup granulated sugar pinch salt pinch cream of tartar Espresso Caramel Sauce 1 cup granulated sugar 1/4 cup water pinch cream of tartar 1 cup heavy cream 1 tbsp espresso powder     For the crust: Pre-heat the oven to 350°F for a still oven or 325°F or a convection oven. Combine crumbs and butter in mixer with paddle attachment. Spray mold or spring-form pan with non-stick coating spray. Cover a sheet pan with parchment paper place the mold or pan on the paper. Press the crust into mold to the desired thickness. Place sheet pan, paper and mold or pan in the oven and toast for approx. 10 minutes or until crust is lightly browned.   For the Mousse: Boil 10 oz. of cream in a heavy saucepan. Chop chocolate into chunks and place in a ceramic or stainless steel mixing bowl. Pour boiling cream over the chocolate. Blend by hand with a spatula until all the chocolate is melted. Set aside to cool (if in a rush, chill the mixture over an ice-water bath). Whip the remaining 10 oz. of heavy cream. When chocolate mixture is cooled, fold in the whipped cream. Set aside in a cold place (refrigerator or ice bath). After the molds have cooled, pour the appropriate amount of mousse into the molds or pan. Cover with plastic wrap and freeze for several hours until firm. To remove the tarts from the molds or pan, warm the sides and push out the tart (much like a push pop) and place on the sheet pan. For the Meringue Topping: Boil water in a double boiler or sauce pan. Place all the ingredients in a mixing bowl (copper is ideal). Place the mixing bowl in the double boiler or sauce pan and heat the ingredients to 140°F, constantly whipping the mixture throughout the process. Remove the mixing bowl from the heat, and continue to whip the mixture to stiff peaks. Make sure the mixture has cooled down slightly. Pipe meringue on top of mousse and toast in broiler until brown. For the Espresso Caramel Sauce: Mix the sugar, water, and cream of tartar in a 4-quart heavy bottom pot. Boil to a rich caramel, then very carefully add the heavy cream and espresso powder. Continue to cook until the mixture is uniform. Remove from heat and cool over an ice bath. Decorate each plate with the sauce and plate the tart.