Serves 10 people


For the Cookie Dough

¾ lb unsalted butter, room temp
1 cup sugar, plus extra for sprinkling
1 tsp vanilla extract
3 ½ cups all-purpose flour
¼ teaspoon salt

For the Chocolate Mousse

8 oz bittersweet chocolate
3 tablespoons water
3 large egg yolks
¼ cup powdered sugar
2 tablespoons Frangelico
1 ½ cups cold heavy cream

For the Caramel

2 cups granulated sugar
1 cup evaporated milk
3 tablespoons butter
½ teaspoon vanilla extract
1 teaspoon salt

Special Equipment

Large pastry bags
Bowl scraper
Biscuit cutters
Rolling pin
Baking pans
Stainless steel sauce pot
Stand Mixer or electric mixer
Pastry brush
Digital thermometer
Mini sieve for dusting


For the Cookie Dough

Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

For the Chocolate Mousse

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly.  Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.

For the Caramel

In a medium stainless steel saucepan, heat brown sugar with evaporated milk over medium heat. As it cooks, brush inner sides of pan with a pastry brush dipped in cold water. This wipes away grainy sugar crystals. Heat until mixture reaches soft ball stage (238-240 F). Remove from heat – let cool to about 110 F. Stir in the butter and beat until mixture is thickened. Add vanilla and salt. (Heat to loosen or add additional cream). If mixture is too thin, add a little powdered sugar.

To Serve

Pipe the mousse onto a chilled plate or into a glass and place a cookie standing sideways in the side of the mousse. Drizzle with caramel.

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