Batty Chocolate Mousse with Chocolate Cookie
Chocolate Cookie dough, recipe follows
Batty Chocolate Mousse:
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
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
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: