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Frozen Pecan Mocha Dessert

 Frozen Pecan Mocha Dessert
For frosty refreshment after a rich dinner, give this recipe a try. The fancy garnishes of semisweet chocolate are easy to create and make an extra-special presentation.
10 ServingsPrep: 35 min. Bake: 30 min. + freezing

Ingredients

  • 4 egg whites
  • 1/2 cup sugar
  • 1/2 cup finely chopped pecans
  • MOCHA CREAM:
  • 4 egg yolks
  • 1/4 cup strong brewed coffee, room temperature
  • 3 tablespoons sugar
  • 4 ounces semisweet chocolate, coarsely chopped
  • 1 teaspoon vanilla extract
  • 1-1/2 cups heavy whipping cream
  • GARNISHES:
  • 1 ounce semisweet chocolate, melted
  • 1/2 cup heavy whipping cream
  • 2 teaspoons sugar

Directions

  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Beat on medium speed until soft peaks form. Gradually
  • add sugar, 1 tablespoon at a time, beating on high until stiff
  • glossy peaks form and sugar is dissolved. Fold in pecans. Spread
  • into a greased 9-in. springform pan. Bake at 350° for 30 minutes
  • or until lightly browned. Cool on a wire rack.
  • In the top of a double boiler set over simmering water, beat the egg
  • yolks, coffee and sugar until thick and mixture reads 160°,
  • about 4 minutes. Remove from the heat; stir in chocolate and vanilla

2 of 2

Frozen Pecan Mocha Dessert (continued)

Directions (continued)

  • until smooth.
  • Quickly transfer to a bowl; place in ice water and stir for 2
  • minutes. Beat whipping cream until soft peaks form; fold into
  • chocolate mixture. Pour into crust. Cover and freeze for 4 hours or
  • overnight.
  • For garnishes, place melted chocolate in a heavy-duty resealable
  • plastic bag; cut a small hole in a corner of bag. Pipe designs onto
  • waxed paper. Chill until firm, about 10 minutes. In a small bowl,
  • beat cream until it begins to thicken. Add sugar; beat until soft
  • peaks form.
  • Remove pie from the freezer 10 minutes before serving. Carefully run
  • a knife around edge of pan to loosen; remove sides of springform
  • pan. Using a large star tip, pipe whipped cream around edges; add
  • chocolate garnish. Yield: 10 servings.