Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Mix all ingredients by hand or in a food processor or mixer until crumbs form.

Spread the crumbs on a baking sheet and bake for 15 minutes until lightly browned, mixing occasionally.

Combine chocolate, oil, coffee, and wine in a small saucepan and simmer until a smooth cream forms. Let cool slightly.

In the meantime, beat egg yolks with 1/2 cup of sugar for about five minutes. Add the chocolate mixture and continue beating on low speed.

In a separate bowl, beat egg whites with the remaining 1/4 cup of sugar until stiff. Fold the chocolate mixture into the beaten egg whites until well combined.

Combine all ingredients in a large bowl using a hand beater. Pour into a medium sized baking pan and bake for 20–25 minutes. Let cool and crumble into small pieces.

Sprinkle the crispy crumbs in individual round silicone molds two to three inches in diameter.

Pour chocolate mousse over crumbs until the molds are almost full and shake well. Sprinkle brownie crumbs over the mousse and press in.

Freeze for six hours and unmold. Keep frozen until serving.