Spiced pecans add some heat to the “cinnamony” chocolate goodness of this phyllo dessert. Top with whipped cream then a touch more spice for our take on Mexican chocolate.
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
- 3 tablespoons unsalted butter, divided
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon, divided
- 3/4 teaspoon salt, divided
- 3 1/2 tablespoons brown sugar, divided
- 1/2 pound pecan halves
- 1 1/2 teaspoons cayenne
- 1 tablespoon water
- 2 packages (15 count, each) Athens Phyllo Shells
- 1/2 cup whipped cream or non dairy whipped topping
In a medium saucepan, heat cream until just starting to simmer. Place chocolate and 1 tablespoon butter in a medium bowl and pour hot cream over it. Whisk until chocolate is melted. Whisk in vanilla, 3/4 teaspoon cinnamon, 1/4 teaspoon salt and 1/2 tablespoon brown sugar. Bring to room temperature and then chill filling in refrigerator for 30 minutes or until slightly thickened (thick enough to be pipped).
While the chocolate is cooling, prepare the pecans. In a small bowl mix together 1/2 teaspoon salt, 1/2 teaspoon cayenne and 1/4 teaspoon cinnamon. Place pecans in a heavy skillet over medium heat. Toast, stirring frequently 4-5 minutes or until they just start to brown (stay attentive as these can burn quickly). Stir in remaining 2 tablespoons butter and spice mixture. Once combined, add 3 tablespoons brown sugar and water. Lower heat and continue to cook and stir 1 – 2 minutes until mixture thickens and completely coats pecans. Remove from heat, separate and spread pecans on silpat mat or parchment lined baking tray, allow to cool.
In a small bowl mix together 1/2 teaspoon cinnamon and 1 teaspoon cayenne.
Pipe or spoon chocolate filling into phyllo shells. Top with whipped cream and a pecan. Sift a pinch of cinnamon cayenne mixture over each. Serve and enjoy!
Serving size: 1 shell (20g), Amount per serving: Calories 90, Total Fat – 7g, Saturated fat – 3.5g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 55mg, Dietary Fiber – 1g, Total Carbohydrate – 6g Sugars – 2g, Protein – 1g, Vitamin D –0%, Potassium – 0%, Calcium 6%, Iron 0%
This recipe yields extra pecans which are excellent snacks on their own and are also great salad toppers.