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Mini Chocolate Pecan Pies

After baking, leave in the pans until the next day or later when you are ready to pipe in the filling.
Mini Chocolate Pecan Pies
  • Makes 10 pies, we used loose bottom mini tartlet pans: 8 cm top measurement, bottom 6 cm, height 2 cm
  • 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
Decoration
  • chopped pecan nuts
  • orange rind
  • cocoa powder for dusting
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)
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.

Decoration

Top pies with nuts and orange rind and place on serving platter. Dust plate and pies with cocoa powder.

Mini Chocolate Pecan Pies

After baking, leave in the pans until the next day or later when you are ready to pipe in the filling.
Mini Chocolate Pecan Pies
  • Makes 10 pies, we used loose bottom mini tartlet pans: 8 cm top measurement, bottom 6 cm, height 2 cm
  • Recipe Category: Dessert cold
  • Products in this recipe:

    Chocolate Mousse

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.

Decoration

Top pies with nuts and orange rind and place on serving platter. Dust plate and pies with cocoa powder.

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