Chocolate, in its dusky richness, inspires passionate devotees like no other food. Chocolate lovers light up as they reminisce about a certain hand-dipped truffle, or the taste of a favorite fudge. Meet the makings of another dark, secret memory: a dark chocolate mousse in a buttery pecan crust, topped with whipped cream and served in a pool of toffee sauce. PRODUCED BY ROBIN TUCKER FOOD STYLIST: JANET MILLER TABLEWARE FROM BULLOCKS WILSHIRE R.G.'S CHOCOLATE-PECAN TOFFEE MOUSSE 2 cups chopped pecans cup unsalted butter cup sugar 2 tablespoons water 14 ounces semisweet chocolate 2 tablespoons oil 2 cups whipping cream Toffee Sauce Whipped cream, optional Whole pecans, optional
Grind pecans in food processor until fine. Melt butter in saucepan. Add sugar and heat, stirring with wire whisk, to thick smooth paste. Remove from heat and add water, stirring constantly. Pour syrup over pecans and mix thoroughly. Let cool slightly. Butter 12-inch tart pan. Press pecan mixture over bottom and up sides of pan. Bake at 325 degrees 10 minutes or until golden brown. Remove and let cool at room temperature.
Melt chocolate in top of double boiler. Stir in oil until mixture is smooth and almost liquid. Whip cream until soft peaks form. Add hot chocolate, folding gently until well blended. Refrigerate 2 hours.