Texas Pecan Mousse (brownie, pecan, bourbon) 9

The chocolate praline is no more and we are very excited to introduce the Texas Pecan Mousse, created by assistant pastry chef Amy Brown.

The new dessert is composed of multiple layers and textures. The dish is served in a mason jar, providing a great aesthetic to a delicious dessert. A teaspoon will accompany the mousse. 

The following breakdown of dish components are listed in the order they are put into the mason jar.

Allergies: Dairy/Nuts/Eggs/Gluten

Soft Dark Chocolate Ganache- Callebeaut Dark chocolate that has cream, milk, and gelatin in it.

Texas Pecan Mousse- We make a pecan butter that we fold cream cheese into for extra body and creamy mouth feel. We then lighten it up a touch by folding whipped cream into it.

Pie Crust Crumble- A lighter textured crumble that contains flour, butter, salt, sugar, cream, and a little baking powder

Brownie- This is my chewy brownie recipe. Very good texture and intense chocolaty-ness from cocoa powder. Also contains flour, butter, eggs, corn syrup, and sugar.

Bourbon Whipped Cream- cream, bourbon, and gelatin whipped to stiff peaks.

Candied Texas Pecans- These have been simmered in simple syrup for 30min to an hour. Slightly candies them and then we fry at a low temp to make a crispy sugary shell. Seasoned with salt