Servings: 12

For the base: subheading: For the base:
1/2 cup butter (or 1/4 cup coconut oil + 1/8 cup vegetable oil) ½ cup butter (or ¼ cup coconut oil + ⅛ cup vegetable oil)
3 tbsp white sugar 3 tbsp white sugar
5 tbsp unsweetened cocoa powder 5 tbsp unsweetened cocoa powder
Pinch of salt Pinch of salt
Pinch of cinnamon powder Pinch of cinnamon powder
Pinch of cayenne powder Pinch of cayenne powder
1 egg, beaten 1 egg, beaten
1 cup graham cracker crumbs 1 cup graham cracker crumbs
1 cup unsweetened flaked coconut 1 cup unsweetened flaked coconut
1 cup oats 1 cup oats
 
For the custard: subheading: For the custard:
300ml milk 300ml milk
1/2 tsp vanilla ½ tsp vanilla
2 eggs and 1 egg yolk (at room temperature) 2 eggs and 1 egg yolk (at room temperature)
90g sugar 90g sugar
50g cornstarch 50g cornstarch
75g unsalted butter, at room temperature, diced 75g unsalted butter, at room temperature, diced
 
For the chocolate topping: subheading: For the chocolate topping:
6 ounces semisweet chocolate 6 ounces semisweet chocolate
1 tbsp butter 1 tbsp butter

For the base: subheading: For the base:
In the top of a double boiler, combine the butter (or oils), white sugar, cocoa powder, and spices. Stir occasionally until melted and smooth.
Beat in the egg, stirring until thick, 2 to 3 minutes.  Remove from heat and mix in the graham cracker crumbs, coconut, and oats.
Divide into 12 equal portions and press each into the bottoms of an ungreased muffin tin, shaping into cups by pushing right up the sides.
For the crème mousseline: subheading: For the crème mousseline:
Heat the milk until just boiling. Remove from the heat.
Whisk together the eggs, egg yolk, sugar, vanilla, and cornstarch in a bowl just until smooth and creamy. Pour the milk onto the egg mixture, whisking well.
Pour the mixture into the washed saucepan, set over medium heat and stir constantly until the mixture boils and becomes very thick. It’s important to keep stirring to avoid the custard going lumpy.
Remove from the heat and stir in the butter.
Allow to cool slightly, then pour into the cups and refrigerate (you probably won't need all of the custard).
For the chocolate topping: subheading: For the chocolate topping:
Melt the semisweet chocolate and butter together in the top of a double boiler.  Completely cover the custard in each of the cups with the melted chocolate and then refrigerate.