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Batty Chocolate Mousse with Chocolate Cookie Wings (Wolfgang Puck) Recipe

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Batty Chocolate Mousse with Chocolate Cookie Wings (Wolfgang Puck)
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Ingredients
16
Count
Nutrition
1846
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Chocolate Glaze:
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Sift together the flour, baking powder, and salt in a medium bowl and reserve. Place the butter in a large mixing bowl and soften by hand. 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. Transfer to a mixer.
  8. Crack the eggs, 1 at a time, into the butter mixture and combine until well blended. Add the vanilla extract. Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed. Remove dough from the mixer and divide in half. Place 1/2 of the dough back into the mixer. On low speed, add the cocoa powder and continue to mix until you have a chocolate dough. Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight. Use chocolate dough for the Batty Chocolate Mousse recipe and the plain dough for the Witches Finger Cookies.
  9. Recipe courtesy Wolfgang Puck
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1846.17 Kcal (7730 kJ)
Calories from fat 1299.24 Kcal
% Daily Value*
Total Fat 144.36g 222%
Cholesterol 427.32mg 142%
Sodium 240.1mg 10%
Potassium 255.71mg 5%
Total Carbs 134.05g 45%
Sugars 75.09g 300%
Dietary Fiber 3.6g 14%
Protein 12.79g 26%
Vitamin C 0.2mg 0%
Vitamin A 1.6mg 52%
Iron 1.7mg 10%
Calcium 146.7mg 15%
Amount Per 100 g
Calories 471.98 Kcal (1976 kJ)
Calories from fat 332.15 Kcal
% Daily Value*
Total Fat 36.91g 222%
Cholesterol 109.24mg 142%
Sodium 61.38mg 10%
Potassium 65.37mg 5%
Total Carbs 34.27g 45%
Sugars 19.2g 300%
Dietary Fiber 0.92g 14%
Protein 3.27g 26%
Vitamin C 0.1mg 0%
Vitamin A 0.4mg 52%
Iron 0.4mg 10%
Calcium 37.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 48.2
    Points
  • 53
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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