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