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Maple Ricotta Mousse with Candied Pecans

 Maple Ricotta Mousse with Candied Pecans
Try not to sneak too many of the maple-y nuts while you make dessert. With the mousse, they're even better. —Kathleen Gill, Pahrump, NV
4 ServingsPrep: 25 min. + cooling


  • 2/3 cup maple syrup
  • 1/4 cup chopped pecans
  • 1/2 cup heavy whipping cream
  • 1-1/4 cups whole-milk ricotta cheese
  • 1/2 cup mascarpone cheese


  • Place syrup in a small saucepan; bring to a boil. Reduce heat;
  • simmer, uncovered, 5 minutes. Transfer to a bowl; cool completely.
  • In a small heavy skillet, cook and stir pecans over medium heat,
  • about 3 minutes. Drizzle with 1 tablespoon cooked syrup; cook and
  • stir 1 minute longer. Spread on foil to cool.
  • In a small bowl, beat cream until soft peaks form. In a large bowl,
  • beat ricotta and mascarpone cheeses until light and fluffy.
  • Gradually beat in 1/3 cup cooled syrup; gently fold in whipped
  • cream.
  • To serve, spoon mousse into dessert dishes. Drizzle with remaining
  • cooled syrup; top with candied pecans. Yield: 4 servings.
Nutritional Facts: 1 serving equals 646 calories, 50 g fat (26 g saturated fat), 142 mg cholesterol, 140 mg sodium,

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Maple Ricotta Mousse with Candied Pecans (continued)

Nutritional Facts: 41 g carbohydrate, 1 g fiber, 14 g protein.