You will need
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
1 ½ cups (375 ml) boiling water
1 x 310 g Ina Paarman’s Chocolate Mousse Mix
1 cup (250 ml) fresh cream
Method
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.
