Preheat oven to 350 degrees. Line 16 muffin tins with foil liners.

Combine cookie crumbs, confectioners sugar, cocoa powder and flour in a medium bowl. Add melted butter and stir until well combined.

Divide mixture into prepared muffin tins and press down firmly to form a bottom crust.

Bake for 10 minutes, remove from oven and allow to cool completely.

For the filling begin by melting dark chocolate in a heatproof bowl placed over a pot of simmering water. (Be sure bottom of the bowl doesn't touch the water). Set melted chocolate aside to cool.

Meanwhile, in the bowl of electric mixer beat egg whites and salt to soft peaks using the whisk attachment. Set aside.

Pour water into a saucepan fitted with a candy thermometer, add the sugar and corn syrup, and without stirring bring the mixture to a boil. Continue to boil over high heat, occasionally brushing the sides of the pot with water, until the temperature reaches 225 degrees.

Remove from the mixture from the heat and add it to the whipped egg whites while beating at medium high speed. Continue beating until mixture is cooled to room temperature, approximately 7 or 8 minutes.

Beat in the cooled dark chocolate just until well combined.

Divide mixture between the cooled chocolate crumb crust, filling to about 3/4 full.

Refrigerate for about an hour.

Melt the milk chocolate as you did the dark chocolate over a pot of simmering water, and when completely melted spoon over chilled cups, spreading to completely cover filling.

Return to the refrigerator and chill until chocolate is set.