Batty Chocolate Mousse with Chocolate Cookie Wings

• Chocolate Cookie dough, recipe follows
• 6 ounces bittersweet chocolate
• 1 cup heavy cream, plus 1 cup
• 8 ounces bittersweet chocolate
• 2 tablespoons butter, softened
• 1/2 cup sugar
• 1/2 cup water
• Traditional Cookie Dough
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces (2 sticks) butter, cut into 1-inch pieces, room temperature
• 1 1/2 cups sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1/4 cup cocoa powder

1. Cookies: Preheat the oven to 350 degrees F and position the rack to the center position.
2. Dust the work surface with flour.
3. Place the dough on the table and dust with flour.
4. With a rolling pin, work the dough, rolling back and forth.
5. After 3 rolls, stop and move the dough around (you don't want it to stick to the work surface).
6. Dust with additional flour and continue to roll until it is 1/2-inch thick.
7. Cut out 6 (3-inch) circles and 12 bat-wing shapes, gathering the scraps and rerolling as necessary.
8. Place on a parchment lined cookie sheet.
9. Bake for 12 to 15 minutes.
10. Remove from the oven and cool to room temperature.
11. Batty Chocolate Mousse: Chop up the chocolate very fine and place in a heatproof bowl.
12. In a small saucepan bring 1 cup of the cream to a boil.
13. Remove from the heat and pour the cream over the chocolate.
14. Let sit for 1 minute.
15. Then, whisk together until smooth and set aside and cool.
16. Whip the remaining 1 cup of the heavy cream to soft peaks.
17. Fold the soft whipped cream into the chocolate mixture.
18. Spoon into 6 (3-inch) dome molds.
19. Schmear with a spatula across the top and top with a cookie disk.
20. Place in the freezer for at least 4 hours.
21. Chocolate Glaze: Chop the chocolate into 1/4-inch fine pieces and place in a medium size mixing bowl with butter.
22. In a small saucepot over medium flame, bring the sugar and water to a boil, stirring to combine.
23. Pour the sugar syrup over the chocolate and stir until smooth.
24. Assembly: Unmold onto a wire rack.
25. Place the rack on a parchment-lined sheet tray.
26. Pour over the chocolate glaze.
27. Stick 2 wing cookies in the side of each dome.
28. Serve immediately or refrigerate for up to 2 days.
29. Sift together the flour, baking powder, and salt in a medium bowl and reserve.
30. Place the butter in a large mixing bowl and soften by hand.
31. Add the sugar and continue to blend with hands or a rubber spatula for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes.
32. Transfer to a mixer.
33. Crack the eggs, 1 at a time, into the butter mixture and combine until well blended.
34. Add the vanilla extract.
35. Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed.
36. Remove dough from the mixer and divide in half.
37. Place 1/2 of the dough back into the mixer.
38. On low speed, add the cocoa powder and continue to mix until you have a chocolate dough.
39. Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight.
40. Use chocolate dough for the Batty Chocolate Mousse recipe and the plain dough for the Witches Finger Cookies.
41. Recipe courtesy Wolfgang Puck

chocolate cookie, bittersweet chocolate, heavy cream, bittersweet chocolate, butter, sugar, water, dough, allpurpose, baking powder, salt, butter, sugar, eggs, vanilla, cocoa powder

Taken from www.foodnetwork.com/recipes/batty-chocolate-mousse-with-chocolate-cookie-wings-recipe.html (may not work)