Chocolate Mousse with Pecan Crumble

Method 1

Pecan Crumble

½ cup (50 g) pecan nuts, chopped

3 Tennis biscuits, broken

1 T (15 ml) soft brown sugar

½ t (2,5 ml) ground cinnamon

Chocolate Mousse

1½ cups (375 ml) boiling water

1 x 310 g Ina Paarman’s Chocolate Mousse Mix

1 cup (250 ml) fresh cream

Pecan Crumble

Place all the ingredients into a food processor or plastic bag and crush to a crumble.

Chocolate Mousse

Measure boiling water into a medium size mixing bowl.

Straight away sprinkle contents of the mousse pack over the boiling hot water and beat briskly for ± 3 minutes until mixture thickens and is at room temperature. Refrigerate for 10 minutes to allow to cool down completely.

In a smaller mixing bowl whip cream until soft peak stage.

Using the same beaters, whip the Chocolate Mousse again to fluff it up.

Gently fold the whipped cream into the mousse using a spatula or metal spoon.

Stir until evenly blended.

Layer Pecan Crumble and Mousse into 3 - 6 glasses. Cover with clingfilm and refrigerate until serving time.

The prepared mousse will keep for 3 - 5 days in the fridge.

Method 2

🍫 Chocolate Mousse with Pecan Crumble

Serves

4–6

Ingredients

Chocolate Mousse

200 g (7 oz) dark chocolate (60–70% cocoa), chopped

3 large eggs, separated

2 tbsp granulated sugar

1 tsp vanilla extract

1 cup (240 ml) heavy whipping cream

Pinch of salt

Pecan Crumble

½ cup pecans, roughly chopped

2 tbsp brown sugar

2 tbsp all-purpose flour

2 tbsp unsalted butter, cold and cubed

Pinch of salt

Instructions

1. Make the Pecan Crumble

Preheat oven to 180°C / 350°F.

In a bowl, combine pecans, brown sugar, flour, salt, and butter.

Rub with your fingertips until crumbly.

Spread on a baking tray lined with parchment paper.

Bake for 10–12 minutes, stirring once, until golden and fragrant.

Let cool completely (it will crisp up as it cools).

2. Prepare the Chocolate Mousse

Melt the dark chocolate gently over a double boiler or in the microwave (short bursts). Let cool slightly.

Whisk egg yolks into the melted chocolate, one at a time. Add vanilla.

In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat until glossy stiff peaks.

In another bowl, whip the cream to soft peaks.

Gently fold the whipped cream into the chocolate mixture.

Carefully fold in the egg whites in two additions, keeping the mousse light and airy.

3. Assemble

Spoon mousse into serving glasses or bowls.

Chill for at least 2 hours.

Just before serving, sprinkle generously with pecan crumble.

Optional Garnishes

Chocolate shavings

A drizzle of caramel or honey

Fresh berries

Whipped cream

If you’d like, I can also provide:

A no-egg version

A vegan version

Or a restaurant-style plating idea 🍽️

Comments

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