Mix the Mocha Cream: In a medium bowl, combine the Greek yogurt, chocolate protein powder, dark cocoa powder, and the dissolved espresso mixture. Stir it up until it is fully mixed, rich, and super creamy.
Start the Layering: Take two nice dessert glasses. Put half of the crushed chocolate cookie crumbs into the bottom of the glasses to make a yummy crust.
Drizzle and Salt: Drizzle a teaspoon of the sugar-free caramel sauce right over the crumbs. Add a tiny pinch of sea salt.
Spoon the Mousse: Divide half of your rich mocha mixture between the two cups. Smooth it out with a spoon.
Repeat the Magic: Add another layer of chocolate crumbs, another drizzle of caramel, and the rest of the mocha filling.
The Grand Finale: Top each cup with a fun zig-zag drizzle of caramel sauce. Add a final touch of flaky sea salt and a few chocolate curls if you want to feel fancy.
Chill: Put them in the fridge for one hour. This helps the flavors blend together perfectly.
