Step 1: Prepare the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the texture resembles wet sand and holds together when pinched. Spoon about 2-3 tablespoons of the mixture into the bottom of each dessert cup. Use the bottom of a small glass or a tamper to press the crumbs firmly and evenly into a compact layer. Place the cups on a tray and refrigerate for at least 15 minutes to set.

Step 2: Create the Chocolate Ganache Filling
Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat ¾ cup of the heavy cream over medium heat until it just begins to simmer around the edges (do not boil). Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2-3 minutes, then whisk gently from the center outward until the chocolate is completely melted and the mixture is smooth and glossy. This is your chocolate ganache base. Set aside to cool slightly.

Step 3: Whip the Cream and Complete the Mousse
In a separate large bowl, using an electric mixer, whip the remaining 1 cup of cold heavy cream, granulated sugar, sifted cocoa powder, vanilla, and salt until soft peaks form. Gently fold about one-third of the whipped cream into the slightly cooled ganache to lighten it. Then, fold the lightened ganache mixture back into the remaining whipped cream until no white streaks remain. Be gentle to maintain the airy texture. This is your chocolate mousse filling.

Step 4: Layer the Caramel
Remove the cups from the refrigerator. Spoon or pipe about 1-2 tablespoons of caramel sauce over the set crust in each cup. Use the back of a spoon to spread it into an even layer. For a salted caramel effect, sprinkle a tiny pinch of flaky sea salt over the caramel layer.

Step 5: Add the Chocolate Mousse Layer
Spoon or pipe the chocolate mousse filling over the caramel layer, dividing it evenly among the cups. Smooth the tops with a spoon or offset spatula. Gently tap the tray on the counter to remove any air bubbles. Refrigerate the cups for at least 4 hours, or until the mousse is firmly set. For best results, cover loosely with plastic wrap and chill overnight.

Step 6: Prepare the Whipped Cream Topping
Just before serving, make the whipped cream. In a chilled bowl with chilled beaters, whip the 1 cup of heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.

Step 7: Garnish and Serve
Pipe or dollop the fresh whipped cream onto each chilled pie cup. Drizzle with additional caramel sauce and sprinkle with chocolate shavings and a final delicate pinch of flaky sea salt. Serve immediately, or keep refrigerated for up to 2 hours before serving