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RG's Chocolate Pecan Toffee Mousse Tart

RG’s Chocolate Pecan Toffee Mousse Tart

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 2 12-inch tarts 1x
  • Category: Dessert
  • Cuisine: American

Description

A light and creamy chocolate mousse in a pecan crust topped with a toffee sauce


Scale

Ingredients

for the crust:

  • 1 pound pecans
  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1/2 cup water[

for the mousse:

  • 28 ounces semi sweet chocolate
  • 2 ounces vegetable oil
  • 32 ounces heavy cream

for the sauce:

  • 1/2 pound unsalted butter
  • 1 3/4 cups sugar
  • 16 ounces heavy cream

Instructions

for the crust:

  1. Grind pecans in food processor until fine, about 45 seconds, transfer to
    a bowl
  2. Melt butter completely and add sugar
  3. Keep beating and stirring until the mixture is a thick, smooth paste
  4. Remove from heat and stir in water to create a syrup
  5. Pour hot liquid over the ground nuts and mix
  6. Butter or spray 2 12-inch tart pans
  7. Press the pecan mixture into pans and bake for 10 minutes or until golden brown
  8. Cool

for the mousse:

  1. Melt the chocolate and vegetable oil in the top of a double boiler, stirring occasionally, it will be smooth and liquid
  2. While the chocolate is melting, whip the cream until soft peaks form
  3. Add the hot chocolate mixture while continuing to blend on the slow speed of your mixer
  4. Scrap the bowl to be sure the chocolate is well incorporated
  5. Pour into cooled pecan crusts

for the sauce:

  1. Melt butter over medium high heat and add sugar
  2. Stir frequently
  3. Continue until the mixture is a deep caramel color, the butter and sugar may be separating at this point, no problem
  4. Remove from heat and while stirring constantly, stir in the cream
  5. CAUTION: massive amounts of steam will be released when you pour the cream in, you may want to wear and oven mitt while stirring to avoid a burn
  6. Keep refrigerated
  7. To serve, slice into 12 – 16 slices and top with warm toffee sauce

Notes

I usually make the toffee sauce a little darker than it appears here. I chickened out this time and quit cooking too soon. It was at 300 F at this point.