Preheat oven to 350°F.

Place the chocolate sandwich cookies in a food processor or mini-chopper and pulse until finely ground. Transfer to a medium bowl and add the brown sugar and melted butter. Stir until well combined.

Press the crust mixture into the bottom and sides of 6 4” mini-pie or tart pans. (Tip: Use the bottom of a glass to help press the crust mixture into the pan.) *See note

Sprinkle 1/2 cup of chocolate morsels evenly across the tops of the crusts. Bake for 10 minutes at 350°F. Set crusts aside to cool for at least 45 minutes.

Pour the Hazelnut Coffee Creamer into a medium saucepan and heat over medium heat until it begins to simmer. Add the finely chopped chocolate and stir until chocolate has fully melted and mixture is smooth. Set mixture aside to cool to room temperature.

In a large bowl, whip the heavy cream until stiff peaks form.

Once the chocolate mixture has cooled to room temperature, fold in the whipped cream.

Pour Mousse Filling into the cooled crusts. (Tip: Transfer the Filling into a large piping bag with a large portion of the tip cut off. Then just place the piping bag vertically in the middle of the crust and squeeze to transfer the Filling. This extra step will create smoother and cleaner finished pies!)

Place pies in a sealed container and refrigerate overnight.

Before serving, drizzle a small amount of chocolate syrup across the tops of the pies.

Sprinkle a couple of chopped, toasted hazelnuts in the center of each pie.

Serve chilled.