Is there a more divine combination for dessert than whipped cream and dark chocolate? Indeed there is if you add pecans to the Graham cookie crust, as in this recipe. The combination of these wonderful flavours will have everyone asking for more!
- 1 1/2 cups (375 mL) graham cracker crumbs
- 1/2 cup (125 mL) pecans crushed
- 1/2 cup (125 mL) Butter melted
- Mousse Filling
- 2 1/2 cups (625 mL) 35% Cream
- 2/3 cup (160 mL) granulated sugar
- 11 oz (300 g) dark chocolate (70% cocoa butter) chopped
- 1 tsp (5 mL) vanilla
- Whipped Cream to serve
- Berries to serve
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Combine cracker crumbs, pecans and butter in a medium bowl. Press mixture over base up the side of a buttered 9 inch (23cm) tart pan with removable base or springform pan; refrigerate.
Heat 1 cup of cream in a medium saucepan over medium heat until bubbles form around side of pan. Do not boil. Add sugar, chocolate and vanilla. Stir until chocolate is melted and sugar is dissolved. Pour into a large bowl. Let cool completely.
Whip remaining cream until soft peaks form. Fold into chocolate mixture. Spread into prepared tart crust; smooth top.
Cover and refrigerate for 6 hours or overnight until set.
Cut into wedges to serve. Serve with whipped cream and berries if desired.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||6 % / 70 mg|
|Vitamin A:||33 %|