Our family has had several tough weeks with lots of stress and change. I have felt stifled, like my mind wouldn’t allow me the escape of creativity. Have you ever been there? With this one all I can say is…
I’M BACK BABY!
I woke up this morning and there it was, in my head….”bake me, bake me.” So on our way we went, three kids in tow, to Kroger in search of my lusciously dark Lindt Chocolate. I always have success with Lindt, I think it is a good compromise between price and quality…and they have a great line of dark. For the mousse in this tart I used their smooth dark, which is 70% cocoa. Eating this tart reminds me of drinking a Guinness, it is deliciously bitter, dark, complex, yet smooth. It is wonderful!
- 2 cups of chocolate graham cracker crumbs
- 7 Tbs. melted butter
- 1 1/2 cup of pecans toasted for 10 minutes at 350
- 1/2 cup caramel sauce *I use Ina Gartens caramel sauce.
- 1 2/3 cup half and half
- 1 tsp. instant dark roast coffee
- 2 Tbsp. dark brown sugar
- 1 tsp. vanilla
- 1/8 tsp. salt
- 3 extra large eggs
- 7 ounces of Lindt's smooth chocolate
- 1/4 cup dark brown sugar
- 3/4 cup half and half
- 5 ounces of Hersheys extra dark
- Combine two cups of chocolate graham cracker crumbs in a bowl and mix with 7 Tbs. of melted butter. Press in to the bottom of a lightly greased tart pan. You may also line the pan with parchment paper. Place in a 350 degree oven for ten minutes. Remove from the oven and cool.
- Place 1 1/2 cup of pecan halves on a tray and bake at 350 degrees for 10 minutes. Rough chop the pecans. Layer them evenly on top of the cooled crust. Pour the caramel on top of the pecans.
- Put 1 2/3 cups of half and half in a medium small sauce pan. Add the instant coffee, vanilla, brown sugar, and salt. Heat and stir just until the cream mixture is about to boil. Add the 7 ounces of Lindt's chocolate and mix until smooth and melted. In a bowl whisk three eggs. Slowly add 1/2 cup of the cream mixture to the eggs, whisking constantly. Then pour the egg mixture into the cream mixture whisking constantly. Pour over into over the pecan/caramel sauce. Bake in a 350 degree oven for 25-27 minutes or until just set up. The very center may jiggle just slightly. Allow to cool.
- Heat 1/4 cup of brown sugar and half and half just until boiling. Add 5 ounces of chocolate and wisk until melted. Allow to cool and pour over the mouse. To finish sprinkle with sea salt, I prefer Fluer de Sel.
- Place in the refridgerator to chill.
*I used Ina’s caramel sauce recipe, find it here.
This would make a great dessert for Valentine’s Day, or any special occasion. I immediately gave this dessert away because I knew I would lick the pan.
*Check back on Tuesday and see if I won GYCO! See my entry here.