High Fructose Corn Syrup Free Chocolate-Mint Parfait with Pecan Crunch
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Learn more →Ingredients
4 servings
For the chocolate mousse
- 4 oz dark chocolate (70% cacao or higher), finely chopped
- 2 tbsp maple syrup
- ¼ tsp fine salt
- 1 cup heavy cream, cold
For the mint whipped cream
- 1 cup heavy cream, cold
- 2 tbsp maple syrup
- ½ tsp peppermint extract
For the pecan crunch
- ¾ cup raw pecan halves, roughly chopped
- 1 tbsp maple syrup
- ⅛ tsp fine salt
For serving
- shaved dark chocolate (70% cacao or higher), for garnish (optional)
- fresh mint leaves, for garnish (optional)
Instructions
- 1
Make the pecan crunch: Heat a small skillet over medium heat. Add the chopped pecans and toast, stirring frequently, until fragrant and a shade darker, about 3–4 minutes — watch closely, as they can burn quickly. Drizzle in 1 tbsp maple syrup and the 1/8 tsp salt, stir to coat, and cook for 30 seconds more until the syrup bubbles and clings to the nuts. Spread onto a plate or piece of parchment and let cool completely; the coating will crisp as it cools.
- 2
Make the chocolate mousse base: Place the chopped dark chocolate, 2 tbsp maple syrup, and 1/4 tsp salt in a heatproof bowl. Set the bowl over a saucepan of barely simmering water (the bowl should not touch the water) and stir gently until the chocolate is fully melted and smooth. Remove from the heat and let cool to room temperature, about 10 minutes — the mixture should feel barely warm to the touch before you proceed.
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