Dark Chocolate Pecan Delights: Indulgent Treats You’ll Love
These Dark Chocolate Pecan Delights are a perfect combination of rich chocolate and crunchy pecans, making them an indulgent treat.
Equipment
- Springform Pan
- Mixing Bowls
- Electric mixer
- Double Boiler
- Cookie Sheets
- Plastic Wrap
- Rolling Pin
Ingredients
Gummy Worms
- 2 packages raspberry jello 3-ounce each
- 1 envelope unflavored gelatin
- 3 cups boiling water
- ¾ cup heavy cream
- a few drops green gel food coloring I used Americolor gel coloring in leaf green
- 100-125 flexible straws
Chocolate Pecan Cookies
- 4 tablespoons softened butter
- ½ cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon instant espresso powder
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- ¾ cup all purpose flour
- ¼ cup dutch processed cocoa powder
- ⅓ cup pecan pieces
Dark Chocolate Mousse
- ½ cup heavy cream
- ¼ cup espresso or coffee
- 3 tablespoons sugar
- a pinch salt
- 6 ounces dark chocolate
Chocolate Whipped Cream
- 1 cup heavy cream
- 2 teaspoons dutch processed cocoa powder
- 1 tablespoon sugar
Instructions
Gummy Worms
- Combine boiling water with raspberry and unflavored gelatin packets and stir until completely dissolved.
- Set aside and let cool until lukewarm (about 20 minutes).
- Meanwhile, stretch out straws until they are fully extended and place in a tall container.
- Mix in heavy cream and drops of green food coloring until you reach the desired color.
- Pour mixture into the container prepared with straws. Chill for at least 9 hours.
- To remove the worms, run three or so straws under warm water to help gelatin slip from the straw.
Chocolate Pecan Cookies
- Line two cookie sheets with parchment paper or silicone mats and preheat the oven to 350 degrees F.
- In a medium bowl, beat together the sugar, butter, salt, baking powder, espresso powder, and cinnamon.
- Beat in the half egg and vanilla, then the flour and cocoa.
- Once the dough comes together, mix in the pecan pieces.
- Place the dough on plastic wrap and roll into a log. Chill until firm (about 30 minutes in fridge or 10 in freezer).
- Once firm, cut into slices about ⅛ inch thick and bake for 8-10 minutes.
Mousse
- In a medium bowl, beat cream until it reaches stiff peaks. Cover and chill.
- In a double boiler, whisk together egg yolks, espresso, 2 tablespoons sugar, and salt until light and doubled.
- Mix in chocolate until completely melted, then let cool to room temperature.
- In another bowl, whisk egg whites until foamy, gradually add remaining sugar and whisk to stiff glossy peaks.
- Gently fold egg whites into chocolate mixture, then fold in whipped cream.
Chocolate Whipped Cream
- In a large bowl, whip together cream, cocoa, and sugar until you reach stiff peaks.
Assembly
- Line a 9 inch spring form pan with plastic wrap.
- Add 15 cooled cookies to a bag and crush until no large pieces remain.
- Place crushed cookies in the bottom of the prepared pan.
- Pour mousse over the crushed cookies and spread evenly, then top with whipped cream.
- Crush remaining cookies and sprinkle over the top, adding gummy worms.
- Chill for at least 4 hours or overnight before serving.
Notes
This dessert requires chilling time, plan ahead before serving.
Nutrition
Serving: 1tartCalories: 320kcalCarbohydrates: 28gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!