Grind the walnuts and biscuits together, mix them with the melted butter and essence, until you get a firm mixture.
Roll it out into a thin crust with a rolling pin. Using the cups, in which you will be pouring in the cream, cut out circles from the crust (with the diameter the same as the opening of the cups). To prepare the cream, beat the mascarpone with the powdered sugar.
Soak the gelatin in a little cold water to swell. Separately, whip the cream into fluffy snow. Put the container in a water bath on the stove, tap the eggs and start beating them with a mixer. Then stir with a whisk until the eggs thicken into cream.
Remove from the heat, mix with the gelatin to melt it. Allow it to cool slightly and add it carefully to the mascarpone, while continuously beating with a mixer. Finally, mix it with the liquid cream. Pour 1 tablespoon liquid chocolate on the bottoms of previously prepared cups or bowls.
Distribute the cream into the cups and place the biscuit bases you cut out earlier on top. Put the dessert with mascarpone to tighten for 3 hours in the refrigerator. Serve inverted on a plate with a little bit of chocolate sprinkles.