Butter Pecan Mousse Recipes

Steps:

• Preheat oven to 350*.
• Combine pecans and butter; spread on an ungreased cookie sheet. Bake 5 minutes or until lightly toasted; cool.
• Finely chop; set aside.
• Beat cream cheese at medium speed with an electric mixer until smooth.
• Add sugar, brown sugar, and vanilla, mixing well.
• Stir in toasted pecans; gently fold in whipped cream.
• Spoon into serving dishes.
• Chill until ready to serve.
• Garnish with additional pecans if desired.

Steps:

• In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight.
• Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes.
• Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce.
• Heat the cream and pour over the chopped chocolate. Whisk to combine.
• In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan.
• In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.

Steps:

• In a 1-1/2-qt. slow cooker, mix brown sugar, cornstarch and salt. Whisk in water. Cover and cook on high until thickened and bubbly, 3 to 3-1/2 hours, stirring every 30 minutes. Whisk in butter until melted. Stir in pecans and vanilla. Serve with ice cream.

Steps:

• Butter an 8-inch square baking pan.
• Combine butter, brown sugar, white sugar, and salt in a saucepan; pour in cream. Bring to a boil, stirring until butter melts and sugar is dissolved. Let mixture boil, stirring often, for 5 minutes.
• Remove saucepan from heat; add vanilla extract and mix well. Stir in confectioners' sugar until smooth. Fold pecans into fudge.
• Pour fudge into prepared pan and cool until firm, 1 to 2 hours. Cut into 1-inch squares.

Steps:

• 1. Spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
• 2. When the caramel is a deep amber color and starts to smoke, wait for a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. (A few can be stubborn, so be patient. You can strain the mixture if they simply refuse to budge.)
• 3. Once smooth, add the chocolate, stirring gently until it's melted and smooth. Scrape the mixture into a large bowl and let it cool to room temperature. Once it's no longer warm, whisk in the egg yolks.
• 4. In a separate bowl, whip the egg whites until stiff. Fold one-third of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into serving glasses, or transfer it to a decorative serving bowl, and chill for at least 8 hours. While it might be tempting to serve this with whipped cream, I prefer to serve it pure, straight up with just a spoon.

Steps:

• Adjust oven rack to middle position and preheat oven to 350°F.
• Grease 12 cup mini-muffin tin. Combine cookie mix, pecans and flour in bowl. Slowly stir in butter until mixture resembles wet sand. Press 1 TBSP cookie mixture into bottom and sides of each muffin cup. Bake until golden, about 10 minutes. Cool 20 minutes in tin, then turn out cookies. Repeat with remaining dough.
• With electric mixer on medium high speed, beat 1 cup cream to stiff peaks, about 2 minutes. In another bowl, beat peanut butter, cream cheese, sugar and vanilla on medium speed until smooth, about 1 minute.
• Fold in whipped cream.
• Microwave chocolate and remaining cream in a small bowl, stirring occasionally, until smooth, about 1 minute. Pour 1/2 tsp chocolate mixture into each cookie cup, then fill cups with 1 TBSP peanut butter mixture. Drizzle remaining chocolate evenly over cookies and refrigerate until firm, about 1 hour.