Crunchy Pecan Cookie:                                    Caramel Filling:

1/2-cup granulated sugar                        1/2-cup light corn syrup

1-tablespoon water                                 1-cup plus 2 tablespoon granulated sugar

1 1/2-tablespoon unsalted butter             2-cups heavy cream

1/4-cup firmly packed light brown sugar    1/2-cup water

3-tablespoon light corn syrup                   1-cup (2 sticks) unsalted butter, cut into 1/2-inch cubes

1/2-cup chopped pecans                          1-cup toasted chopped pecans              

1/3-cup all-purpose flour                         1/2 vanilla bean, split in half lengthwise, seeds removed and set aside

Chocolate Mousse:                                              Chocolate Glaze:

3 large egg yolks                                    1-cup heavy cream

1 large egg                                            1 tablespoon light corn syrup

1/2-cup granulated sugar                         8 bars (1.5 oz. ea.) Dark Chocolate, chopped

2 tablespoons water

6 bars (1.5 oz. ea.) dark chocolate, melted & warm

1-1/2 cups heavy cream, whipped to soft peaks

Make Cookies:

1.    Position oven rack in center of oven. Heat oven to 350°F. Arrange twelve 4-inch tart pans on baking sheet. Grease lightly.

2.    Place sugar and water in medium saucepan, and cook over medium heat, stirring
occasionally, until sugar is dissolved. Stop stirring; increase heat to high and cook until sugar
caramelizes and turns a golden amber color. Remove from heat and immediately add
remaining ingredients.

3.    Return to saucepan to medium heat, stirring occasionally for 2 minutes. While mixture is
warm, drop about 1 tablespoon batter into each tart pan. Bake for about 1 5 minutes, until
bubbling. Place on baking sheet on wire rack and cool completely; remove cookies from pans
and set aside.

Make Filling:

1.   Place corn syrup and sugar into heavy-bottomed saucepan and place over medium-high heat. Cook until mixture caramelizes and turns a golden amber color. While caramel is cooking, heat heavy cream in small saucepan over low heat until warm.

2.   When caramel reaches golden amber color, carefully add warm cream to caramel. Mixture will bubble up; stir carefully until all lumps are dissolved and sauce is smooth. Remove pan from heat and whisk in water, butter, pecans and vanilla bean seeds. Pour mixture into clean bowl. Chill until mixture is cold.

Make Chocolate Mousse:

1.    Place 3 egg yolks and 1 whole egg in medium bowl and beat with electric mixer until
blended. Meanwhile, place sugar and water in heavy-bottomed pan over medium-high heat.
Insert candy thermometer and cook until mixture reaches 240°F., softball stage*.

2.     Carefully pour hot sugar into egg mixture in small amounts, continuously mixing during each
addition. Using rubber spatula, gently fold in melted chocolate. Fold in whipped cream.
Chill.

Make Glaze:

Place heavy cream and corn syrup in heavy-bottomed pan over medium-high heat and bring to a boil. Add chopped chocolate and let sit 1 minute to melt. Stir until smooth. Cool to room temperature.

Assemble Desserts:

1.    Using back of large spoon spread chocolate mousse evenly around inside of each ball mold.
The mousse layer should be about 3/4-inch thick. Place prepared molds in freezer until set.

2.    Fill inside of each mold with generous scoop of cold caramel mixture. Cover with enough
mouse to completely fill mold. Return to freezer until frozen, about 1 hour.

3.    Gently dip bottom of mold in hot water and invert each dome onto cookie. Place domes on
wire rack on foil-lined baking sheet. Space each dome at least 1-inch apart.

4.    Using large ladle, cover each dome with cooled glaze. Allow the excess glaze to drip onto
baking sheet. Place in refrigerator and allow glaze to set for at least 15 minutes.

* Soft-ball Stage: A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water forms a soft ball that flattens of its own accord when removed. On a candy thermometer, the soft-ball stage is between 234° and 240°F.