Ingredients
Directions
In small saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 3 minutes.
Stir in 1 cup cream.
Bring just to the boiling point; then immediately add to blender with chocolate.
Process until chocolate is completely melted, about 1 minute.
While processing, through feed cap, and ½ Cup of the cream, eggs, and vanilla; process until blended.
Pour into large bowl and chill until thickened, about 15 minutes.
Meanwhile, in small saucepan, combine caramels, ¼ cup of the cream, and butter.
Simmer over low heat, stirring occasionally, until caramels are completely melted and mixture is smooth.
Pour onto Chocolate-Pecan Crust to cover bottom; let stand at room temperature to cool, about 10 minutes.
With wire whisk or spoon, beat gelatin mixture until smooth.
Pour into prepared crust; chill until firm, about 3 hours.
Garnish with remaining ¼ cup of cream, whipped, and if desired, pecans.
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