Batty Chocolate Mousse with Chocolate Cookie Wings

Chocolate Cookie dough, recipe follows

Batty Chocolate Mousse:
6 ounces bittersweet chocolate
1 cup heavy cream, plus 1 cup

Chocolate Glaze:
8 ounces bittersweet chocolate
2 tablespoons butter, softened
1/2 cup sugar
1/2 cup water

Cookies: Preheat the oven to 350 degrees F and position the rack to the center position. Dust the work surface with flour. Place the dough on the table and dust with flour. With a rolling pin, work the dough, rolling back and forth. After 3 rolls, stop and move the dough around (you don't want it to stick to the work surface). Dust with additional flour and continue to roll until it is 1/2-inch thick. Cut out 6 (3-inch) circles and 12 bat-wing shapes, gathering the scraps and rerolling as necessary. Place on a parchment lined cookie sheet. Bake for 12 to 15 minutes. Remove from the oven and cool to room temperature.


Batty Chocolate Mousse: Chop up the chocolate very fine and place in a heatproof bowl. In a small saucepan bring 1 cup of the cream to a boil. Remove from the heat and pour the cream over the chocolate. Let sit for 1 minute. Then, whisk together until smooth and set aside and cool.

Whip the remaining 1 cup of the heavy cream to soft peaks. Fold the soft whipped cream into the chocolate mixture. Spoon into 6 (3-inch) dome molds. Schmear with a spatula across the top and top with a cookie disk. Place in the freezer for at least 4 hours.

Chocolate Glaze: Chop the chocolate into 1/4-inch fine pieces and place in a medium size mixing bowl with butter. In a small saucepot over medium flame, bring the sugar and water to a boil, stirring to combine. Pour the sugar syrup over the chocolate and stir until smooth.

Assembly: Unmold onto a wire rack. Place the rack on a parchment-lined sheet tray. Pour over the chocolate glaze. Stick 2 wing cookies in the side of each dome. Serve immediately or refrigerate for up to 2 days.

Source of Recipe: Wolfgang Puck