In medium saucepan combine sugar, corn syrup and butter.
Over medium heat bring mixture to a boil, stirring constantly.
Remove from heat and stir in CHUNKS until fully melted and smooth.
Gradually stir in flour and nuts.
Drop by the tablespoonful, 4 inches apart, onto prepared cookie sheet(s).
Bake 13 minutes.
Let stand a few minutes then, using the base of a glass or plastic cup, form the cookie around the outside bottom, so that you have a “cup” to place the mousse into.
Cool completely, until molded “cup” is firm.
Remove from base of glass/cup and fill center with Chocolate Mousse.
Serve.
Chocolate Mousse
In medium saucepan beat together egg yolks, milk, sugar and salt until well-blended.
Evenly sprinkle gelatin over mixture.
Let stand 1 minute.
Stir in CHUNKS, cocoa and butter.
Cook over low heat about 15 minutes, or until smooth.
Stir in vanilla and beat until well-blended.
Remove from heat.
Cover and refrigerate 1½ hours.
In large glass or metal mixing bowl, beat cream until stiff peaks form.