Line a 12-mold muffin tin with paper liners. Set aside until needed.

Place the cookies in the body of a small food processor - or blender - and pulse until the cookies are very fine crumbs.

In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.

Divide the mixture evenly between the cupcake liners and press it firmly into the bottom of each mold.

Place the muffin tin in the freezer to chill while you make the chocolate filling.

Add the chopped chocolate to a large heatproof bowl; set aside.

In a small saucepan over medium-heat, add the cream and bring it to a slow simmer, then remove from heat.

Pour the hot cream on top of the chopped chocolate and set aside for 1 minute.

Using a whisk, stir the chocolate and cream together, whisking until the melted chocolate and cream are completely combined, about 2 minutes.

Add in the butter and vigorously whisk it into the mixture until the butter is completely melted. The mixture should be smooth and glossy. Set aside until needed

In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream and confectioners' sugar until medium-soft peaks are formed.

Scrape into a pastry bag fitted with an open star piping tip. Use as directed.

Remove the muffin tin from the freezer. Carefully pour the chocolate filling inside the muffin tins, filling each one all the way to the top of the liner.

Carefully place the muffin tin in the fridge to set for 2 to 4 hours. When ready to serve, pipe swirls of whipped cream on top of each mini pie. Then press a square of dark chocolate into the center of the whipped cream or top with chocolate shavings. Serve at once!