In a food processor, process the graham crackers until a fine “dirt” is formed, and set aside.

Melt the white chocolate in a double boiler or in the microwave in 20 second intervals, stirring between each. Stir in food coloring a little at a time until the desired radioactive green color is reached. Stir the pecans into the chocolate, then use a fork to transfer one pecan at a time to two large parchment lined baking sheets to set. (The pecans don’t need to be perfect-- any stray chocolate can be broken off after setting!) Refrigerate the baking sheets for 10-15 minutes or until the chocolate is firm. Meanwhile, transfer the remaining chocolate to a piping bag fitted with a small round tip (or large zip top bag with a small hole cut in the corner!)

When the chocolate has set, move the pecans on their parchment off of the baking sheets and line the sheets with fresh parchment. On the fresh parchment, pipe chocolate antennae and legs, and place a pecan on top of the piping to form the body. I piped mine like a stick figure: One long stick branching out into antennae, with three straight lines piped across the stick to form the six legs. There should be enough chocolate to practice a few times! If you prefer to draw yourself a guide, use a pencil to draw your piping pattern on a piece of parchment, then place it underneath the parchment you’ll be piping on.

When the piping is complete, place your bugs back in the refrigerator to set.

Spoon the mousse into a separate piping bag (or zip top bag) with no piping tip. To assemble the dirt cups, pipe a 1-2 inch layer of mousse into the base of a clear cup. Gently pat the cup on the palm of your hand to release any air bubbles. Then, spoon in a ½ inch layer of graham cracker dirt. Repeat with more mousse and dirt until the glass is nearly full. Garnish with chocolate covered pecan bugs! Refrigerate, covered, for at least 6 hours before serving to allow the mousse to set. Keep refrigerated until just before serving.

Make the custard: In a medium saucepan, heat 3/4 cup cream over medium-low heat until steaming. In a medium bowl, whisk together the egg yolks, sugar, salt, and espresso until well combined, then pour warm cream into the egg mixture in a slow, steady stream while whisking constantly until well combined. Pour the contents of the bowl back into the saucepan and cook over low heat, stirring constantly, until the mixture has thickened slightly and can coat the back of a spoon. (This only takes a few minutes!)

Pour the custard through a fine mesh sieve into a fresh bowl and stir in the liqueur.

Melt the dark chocolate in a double boiler over medium low heat. (You may also melt the chocolate in a microwave in 20 second intervals, stirring between each.) Remove the chocolate from the heat, whisk in the custard, and let cool.

While the chocolate mixture cools, pour the 1 ¼ cups chilled cream into the bowl of an electric mixer with the whisk attachment. Beat until stiff peaks are just formed. Whisk ¼ of the whipped cream into the chocolate mixture, then gently fold in the remaining whipped cream until thoroughly combined.

Chill, covered, at least 6 hours. Let stand at room temperature 20 mins before serving. (For dirt cups, after folding in the whipped cream, immediately spoon into a piping bag and pipe into clear glasses. Let the mousse set in the refrigerator once the cups have been assembled.)