Butter Pecan Mousse
Yield
4 servingsPrep
25 minCook
0 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
pecans
|
|
| 1 | tablespoon |
butter
melted |
|
| 8 | ounces |
cream cheese
softened |
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
| 1 | x |
pecans
toasted, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
pecans
|
|
| 15 | ml |
butter
melted |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 59 | ml |
sugar
|
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 1 | x |
pecans
toasted, for garnish |
*
|
Directions
Coat pecans with butter; bake on a baking sheet at 350℉ (180℃) about 5 minutes until toasted.
Chop finely; set aside.
Beat cream cheese; beat in sugars and vanilla.
Stir in pecans.
Fold whipped cream into pecans; stir into serving dishes.
Garnish with toasted pecan pieces.
