Raspberry–Chocolate Mousse Tarts with Candied Pecans
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Ingredients & Equipment
What we send
- 1/4 cupchopped pecans
- 2 tablespoonsgranulated sugar
- 1 containerheavy cream
- 2 tablespoonspowdered sugar
- 3 tablespoonscocoa powder
- 1/2 ouncedark chocolate
- 2 ouncesraspberry preserves
- 4graham cracker crusts
What You’ll Need
- kosher salt
- 10" medium nonstick pan
- Tree Nuts
Place a large bowl and whisk in the refrigerator—chilled tools make whipping cream easier. If you have a stand or hand mixer, feel free to chill just the bowl. Heat a medium nonstick pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add pecans. Toast, stirring frequently to prevent burning, until golden and fragrant, 1-2 minutes.
Once pecans are toasted, add granulated sugar to pan with pecans and cook, stirring constantly, until sugar has melted and coats pecans, 2-3 minutes more. Immediately transfer candied pecans to a plate, spreading in a single layer, and set aside to cool until Step 6.
Make chocolate mousse
Remove bowl and whisk from refrigerator, add heavy cream, powdered sugar, and cocoa powder, and whip until thickened and soft peaks form. Place in refrigerator to chill until ready to serve.
Place chocolate in a medium heatproof bowl and microwave in 30-second intervals until completely melted. Alternatively, create a double boiler: Bring 2 inches water to a boil in a medium pot over high heat. Place bowl with chocolate over pot and stir until chocolate is melted and smooth, 2-4 minutes.
Assemble mousse tarts
Divide raspberry preserves among graham cracker crusts, spreading evenly to cover bottom and sides. Divide chocolate mousse among crusts, then drizzle over melted chocolate.
Plate mousse tarts
Break or roughly chop candied pecans into small pieces, if needed, and sprinkle over raspberry–chocolate mousse tarts. Enjoy your sweet treat!