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1. Pour water into a heavy 2 quart sauce pan; sprinkle with gelatine. Let stand 2 minutes, until gelatine is softened. Add butter, heat, stirring, until mixture is boiling, butter melts and gelatine is dissolved.
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2. Meanwhile, in food processor, chop chocolate chips with sugar. With processor running, pour boiling butter mixture into chocolate mixture; process until chocolate is melted. Add eggs one at a time and continue processing.
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3. Return mousse back to sauce pan and cook over medium/low heat until mixture thickens. Stir constantly. Be careful not to let scorch.
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4. Stir in 2 tablespoons of McCormick brand extract.
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5. Pour mixture into a bowl and place in refrigerator. Let chill until it is just barely cool, stirring occasionally. Do not let it set up.
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6. Remove from refrigerator.
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&. It is at this time you take the cooled brownie and release it from the pan. I loosen the brownie from the bottom of the springform pan and transfer it to a pretty plate. Then just using the round ring of the pan. I put it back around the brownie.
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7. Use 2 cups of the mousse mixture and spread it over the brownie. Then take the cookies and cut them in half. Line them all around the edge of the brownie, pushing very slightly into the mousse to help hold them in place. Then remove about 1/3 cup of remaining mousse and put into piping bag.
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8.Add to the remaining mousse in the bowl, 1 large tub of Cool Whip. Fold together until no white streaks remain. Pour this into the brownies and spread smooth. Now you can decorate the top of the cake with mousse in the piping bag. I make about 6 circles inside of each other, starting in the middle and working out to the edge. Then I draw a toothpick through them to create a spiderweb effect.
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9. Refrigerate at least 4 hours. When ready to serve let cake warm up for about half an hour so it is easy to slice.
