2 cups pecan pieces
2 cups sugar
1 cup honey
8 ounces semi-sweet dark chocolate (recommend 60% or 70% cacao such as Valrhona)
16 ounces Carton Heavy Whipping Cream
Make the Pecan Crisp:
- Toast the pecan pieces in a 350 degrees Fahrenheit oven for 15 minutes until golden brown.
- Combine the sugar and honey in a medium sauce pan.
- Cook to a hard ball stage (250 to 266 degrees Fahrenheit using a candy thermometer). Sugar will be very hot. Take extreme care to not spill.
- Add the pecans, stir, and pour onto a metal sheet pan or tray.
- Let cool completely.
- Break and crumble the crisp and place 3/4 in a Food Processor, reserving 1/4 for garnish.
- Pulse the pieces in the processor to make into tiny bits.
Make the Chocolate Mousse:
- Melt the dark chocolate in a double boiler so that the chocolate does not burn. (Or, heat the chocolate in a glass bowl in the microwave on medium power, stirring every minute until desired temperature is reached.)
- Heat the chocolate slowly until it’s fairly hot, approximately 120 to 130 degrees Fahrenheit, measured by a candy thermometer.
- Whip the heavy whipping cream to a soft peak. (Note: You know you’ve reached “soft peak” when you pull out the mixer and the cream will pull straight up, and then gently fall over a bit forming a curl. You’ve gone too far if you’ve reached “stiff peak” if the peaks stand up straight and stiff without any curl.)
- Fold approximately 1/3 of the whipped cream into the melted dark chocolate and mix very quickly with a whisk (use the same pot or bowl that you heated the chocolate in).
- Then fold in the bits of Pecan Crisp into the mixture of chocolate and whipped cream.
- Fold this mixture into the remaining whipped cream (use the same bowl that the whipped cream was in). Fold just enough until well blended.
- Pipe the dark chocolate mousse into a wine or martini glass, filling it about 1/2 of the way.
- Garnish with larger pieces of Pecan Crisp.