Make the crust. Preheat the oven to 350 degrees F. Add the crackers and sugar together in a food processor and pulse to blend. While the food processor is running, drizzle in the melted butter until it is fully incorporated and the mixture looks like wet sand. It should stick together when pressed.

Evenly divide the crumbs among six 4-inch tart pans. Press the crumbs along the bottom and sides of the pans, being sure to press firmly. Bake in the oven for 10 minutes. Allow to cool until it is at room temperature, then transfer to the refrigerator while you make the filling.

Make the filling. In a large saucepan, mix the sugar, cocoa powder, salt, and cornstarch together until well combined. Add the egg yolks and mix until well combined and light in color. Turn on the heat and slowly drizzle the milk and heavy cream to the pan, whisking the mixture constantly.

While continuing to whisk the mixture, bring the saucepan to a light boil and let it boil for about 30 seconds before immediately removing from the heat. Add in both types of chocolate and both extracts and whisk in until full incorporated.

Allow to cool to room temperature, whisking often to prevent skin from forming. If skin does form, simply whisk it back in.

Take out the tart shells. Strain the pudding into the tart shells using a fine mesh strainer to remove any lumps.

Chill in the refrigerator for at least 2 hours, preferably up to 4 hours.

When almost ready to serve, chill your mixing bowl and whisk until chilled through – at least 10 minutes if using a metal bowl, you may need to chill for longer if using a glass, ceramic, or plastic bowl. Add the heavy cream, extracts, and powdered sugar, Whisk until stiff peaks form.

Dollop whipped cream over the pudding and serve. Optionally top with cracker crumbs and chocolate shavings.