Ingredients

Crust
• 2 cups of chocolate graham cracker crumbs
• 7 Tbs. melted butter
Layers
• 1 1/2 cup of pecans toasted for 10 minutes at 350
• 1/2 cup caramel sauce *I use Ina Gartens caramel sauce.
Chocolate Mousse
• 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
Ganache
• 1/4 cup dark brown sugar
• 3/4 cup half and half
• 5 ounces of Hersheys extra dark

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Place in the refridgerator to chill.

Ingredients

Crepes
• 2 T. oil
• 1 1/4 cup milk
• 1 cup flour
• 1 1/2 T. sugar
• 3 eggs
• 1/4 tsp. cinnamon
• 1 tsp. vanilla
Cardamom Cream
• 1 1/2 cup milk
• 6 large egg yolks
• 2 T. cornstarch
• 1/4 cup sugar
• 1/4 cup brown sugar
• 2 tsp. cardamom
• 1/2 tsp. cognac
• 1/2 T butter
• 1/2 T. heavy cream
• 1/2 tsp. sea salt
For the assembly
• 2 ripe pears
• blackberry jam
Vanilla Sugar
• 2 1/2 tsp sugar
• 1/4 tsp. vanilla extract

Instructions

For the Crepes
1. Combine all ingredients in a bowl and wisk until combined.
2. Let sit for 10 minutes.
3. Heat a six inch skillet and melt enough butter to grease the bottom of the pan.
4. Pour a very thin layer of batter into the bottom of the pan. You may need to slowly swirl the pan to achieve coverage.
5. Let cook for a minute or until crepe is set up. Carefully flip and let cook for about 30 more seconds.
6. Gently slide crepe out of pan onto a towel to cool.
7. You should have 16-17 crepes. Allow them to cool completely.
For the Cream/adapted from Ina Garten's Cognac Cream*
8. Heat the milk just until boiling.
9. Cream the egg yolks and sugar until light and smooth. Sprinkle with cornstarch and mix.
10. While mixing slowly add the hot milk.
11. Return the mixture to the stove and cook until thick, constantly wisking. Be careful you do not want the eggs to scramble.
12. Strain through a fine sieve. Mix in the vanilla, cream, cognac, cardamom, heavy cream, butter, and sea salt.
13. Place in the refrigerator with plastic wrap touching the top of the cream so a "skin" doesn't form.
14. Cool completely.
Vanilla Sugar
15. Combine the vanilla and sugar in a zip lock bag. Rub the mixture around until it is evenly mixed.
For the Pears
16. Wash you RIPE pears. (You want them to be very ripe. They are not cooked so they add a little texture, but you do want them soft.)
17. Using a mandolin slice the pears on the thinnest setting available.
18. Using the end of a corer remove the center of the pear from each slice and rub with vanilla sugar.
Assembly
19. Make sure all ingredients are chilled.
20. Spread a thin layer of blackberry jam on one half of the crepes.
21. Start layering your crepes. Saving the best one for the top.
22. Layer one, blackberry jam and a thin layer of cream.
23. Layer two, a thin layer of cream and sugared pears.
24. Layer three, blackberry jam and a thin layer of cream.
25. Layer four, a thin layer of cream and sugared pears.
26. Continue on until all the crepes are layered.
27. Chill for 2 hours before serving.
28. *When building the cake try to keep everything level and even, you do not want the cake to slide.
29. *The crepes and the cream can be made ahead of time, and assembled at a later date.