PLACE 1 tsp. graham crumbs in each of 24 (2-oz) shooter-style glasses or ramekins (or in each of 12 shooter-style glasses for trial recipe).
BEAT egg whites in small bowl with mixer fitted with whip attachment on high speed until soft peaks form. Gradually beat in 6 Tbsp. sugar (or 3 Tbsp. for trial recipe) until whites are shiny and stiff peaks form. Set aside.
BEAT Neufchatel and remaining 3/4 cup sugar (or remaining 6 Tbsp. sugar for trial recipe) in mixer fitted with paddle attachment until blended. Gradually beat in combined yogurt, coffee and extract. Blend in melted chocolate. Fold in 1/3 of the egg white mixture just until blended, then fold in remaining egg white mixture. (Do not overmix.)
SPOON into pastry bag fitted with plain tip. Use to portion 3 Tbsp. Neufchatel mixture over crumbs in each glass. Refrigerate 1 hour.
GARNISH each shooter with 1/4 tsp. nuts just before serving.