In a mixing bowl or food processor, mix all the ingredients until a smooth, soft dough is formed.

Place the dough on parchment paper, cover with another sheet of parchment paper, and use a rolling pin to achieve a thin layer.

Transfer to the freezer for an hour and a half.

After it is chilled, use a two-and-a-half-inch scalloped-edged cookie cutter to cut circles from the frozen dough.

Place the circles of dough on a pan lined with parchment paper or on a silicone surface. Bake for 12-15 minutes in preheated 350 degrees Fahrenheit oven.

Let the cookies cool.

Beat the four eggs with the sugar for about eight minutes.

Melt the chocolate (in a microwave or double boiler).

With the mixer on low speed, slowly add the melted chocolate, honey, and dissolved coffee to the sugar and eggs mixture.

In a separate bowl, whip the non-dairy cream.

Fold the mixture of eggs and chocolate into the whipped cream.

Cool the mousse mixture for about an hour in the refrigerator.

Melt the chocolate and spread it thinly on the textured chocolate sheet (or parchment paper).

Let the chocolate return to room temperature and cut out circular discs that are slightly smaller than the diameter of the cookies.

Place in the freezer for 10 minutes.

Carefully release chocolate from the sheet. Use a brush to apply the food coloring.

Place the mousse in a bag with a large round tip (or no tip is okay too).

Place a cookie on your work surface and squeeze a large circle of mousse onto it. Place another cookie on the mousse and press down gently.

Use a little melted chocolate or a bit of mousse to paste the chocolate disc onto the top cookie.

Decorate as desired, using roasted nuts, dollops of mousse, and more gold food coloring. (See photo for suggestion.)