Butter Pecan Mousse Recipes

BUTTER PECAN MOUSSE

Steps:

• Preheat oven to 350*.
• Combine pecans and butter; spread on an ungreased cookie sheet. Bake 5 minutes or until lightly toasted; cool.
• Finely chop; set aside.
• Beat cream cheese at medium speed with an electric mixer until smooth.
• Add sugar, brown sugar, and vanilla, mixing well.
• Stir in toasted pecans; gently fold in whipped cream.
• Spoon into serving dishes.
• Chill until ready to serve.
• Garnish with additional pecans if desired.

PEANUT BUTTER MOUSSE

Steps:

• In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight.
• Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes.
• Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce.
• Heat the cream and pour over the chopped chocolate. Whisk to combine.
• In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.

BUTTER PECAN ICE CREAM

Steps:

• In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
• Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
• Pour into ice cream maker and freeze according to manufacturers' directions.

BUTTER PECAN SAUCE

Steps:

• In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened, 2-3 minutes. , Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream.

PECAN CRUSTED CHOCOLATE MOUSSE PIE - A

Steps:

• PREPARATION:.
• Preheat oven to 375ºF.
• In a medium bowl, combine pecans, brown sugar, and melted butter and mix well.
• Press into 9" pie pan.
• Bake for 8-9 minutes until just set.
• Cool on wire rack until completely cooled.
• In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar.
• Beat until smooth and fluffy.
• Then add melted chocolate chips and vanilla; beat until smooth.
• In medium bowl, combine heavy cream and 2 tablespoons superfine sugar until stiff peaks form.
• Beat a spoonful of this mixture into the chocolate mixture to lighten.
• Then fold remaining whipped cream into chocolate mixture to combine.
• Pour into cooled pie shell.
• Cover and chill until firm, about 4-6 hours. Serves 8.