Mini Chocolate Pecan Pies

Makes 10 pies, we used loose bottom mini tartlet pans: 8 cm top measurement, bottom 6 cm, height 2 cm

After baking, leave in the pans until the next day or later when you are ready to pipe in the filling.

Recipe Category

Dessert – Cold

Products in this recipe

Chocolate Mousse

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You will need

Pecan crust

1 cup (100 g) whole pecan nuts, reserve 10 nuts for decoration
11 Tennis biscuits
4 T (60 ml) soft brown sugar
½ t (2,5 ml) ground cinnamon
4 T (60 ml) melted butter

Mousse filling

1 cup (250 ml) water
1 x 310 g Ina Paarman’s Chocolate Mousse Mix
1 cup (250 ml) fresh cream
1 T (15 ml) orange liqueur (optional)

Decoration

chopped pecan nuts
orange rind
cocoa powder for dusting

Method

Pecan crust

Adjust the oven rack to the middle shelf. Preheat oven to 170°C. Blitz pecan nuts and biscuits in a processor until crumbed. Add sugar, cinnamon and melted butter. Pulse until blended and moist clumps form. Line bases of mini loose bottom pans with baking paper and spray sides with non-stick cooking spray. Press mixture onto the base and up the sides. Flatten with the back of a tablespoon. Bake for 12 – 15 minutes until golden and crispy. Leave to cool.

Mousse filling

Mix according to package instructions. Allow mousse to set in the mixing bowl in the fridge, well covered. Pipe mousse filling into pecan crust an hour or two before serving.