Preheat oven to 350 degrees Fahrenheit.

Blend graham crackers in a food processor fitted with the S blade until they are fine crumbs. Add baking chocolate, sugar, vanilla and three tablespoons water, processing to combine between each.

Spread on a Gefen Parchment-lined cookie sheet and bake for 10 minutes. Once cooled, break into small pieces by hand. You will have lots of extra crumbs; you can always

freeze and use them to top any ice cream dessert.

Melt margarine and chocolate together. You can do this in the oven, covered well, for 25-30 minutes on 225 degrees Fahrenheit. Mix until smooth.

Beat eggs and sugar with an electric mixer on medium speed for a full six to seven minutes, until light in color. Slowly pour melted chocolate into egg mixture and mix until incorporated. Divide into individual mousse cups and top with cookie crumbs. Freeze to set. Serve frozen.