Ingredients for Butter Pecan Mousse
- 1 cup pecan halves
- 1/4 cup (1/2 stick) unsalted butter
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- Vanilla Extract
- Whipping Cream
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How to Make Butter Pecan Mousse
- Preheat oven to 350°F (175°C).
- In a bowl, combine 1 cup pecan halves and 1/4 cup (1/2 stick) unsalted butter.
- Spread the pecan mixture evenly on an ungreased baking sheet.
- Bake for 5-7 minutes, or until pecans are lightly toasted and fragrant. Keep a close eye to prevent burning.
- Remove from oven and let cool completely.
- Finely chop the toasted pecans. Set aside 1/4 cup for garnish.
- In a large bowl, beat 8 ounces cream cheese at medium speed with an electric mixer until smooth and creamy.
- Gradually add 1/2 cup granulated sugar and 1/4 cup packed brown sugar, beating until well combined.
- Add 1 teaspoon vanilla extract and mix well.
- Stir in the chopped toasted pecans (reserving 1/4 cup for garnish).
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
- Spoon the mousse into individual serving dishes or a large bowl.
- Chill in the refrigerator for at least 2 hours, or until thoroughly chilled.
- Before serving, garnish with the reserved toasted pecans.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
71g
Fat
139g
Carbs
7g
