To prepare the chocolate cups, freeze the empty polycarbonate pan for 15 minutes. Meanwhile, chop both chocolates into a bowl and melt in the microwave for a few seconds at a time. Remove from microwave, mix, and continue to melt until the chocolate is completely melted.

Line a work surface with a large sheet of Gefen Parchment Paper. Remove the empty pan from the freezer and pour chocolate into the depressions, filling to the top. Tap the pan on the counter to remove air bubbles.

Immediately turn the pan over onto the parchment paper so the chocolate can drip out, leaving only a thin layer of chocolate in the pan depressions. Use a spatula to smooth the surface of the pan and remove any extra chocolate. This will ensure that you have cups with clean, smooth edges.

Refrigerate pan for 45 minutes; do not freeze. Remove from the refrigerator, and lightly rotate the cups with your fingers until they slip out of the pan.

Chop the chocolate and melt in the microwave, a few seconds at a time, until completely melted.

Separate the eggs and beat the egg whites with the sugar until you have a soft, firm snow. Reduce the mixer speed and add the egg yolks and then the melted chocolate.

Dissolve coffee granules in boiling water. Add to the mousse, together with the nougat cream. Add the vanilla pudding powder and beat until the mousse is firm. In another bowl, beat the pareve whipping cream. Fold into the mousse mixture. 

Transfer the mousse to a piping bag with a large star-shaped tip. Pipe mousse into each cup to the desired height and serve.