Pecan Crunch Brownie with Praline Cream
Ingredients
- 1 recipe your favorite Chocolate Cake or Brownie
- 1 recipe your favorite Chocolate Glaze
Praline Mousse Cream:
- 8 ounces non-dairy whipped topping defrosted and kept very cold
- ¼ cup Baker's Choice Praline Paste
- 2 oz high-quality parve dark chocolate melted and cooled slightly
Pecan Crunch Crumble:
- 1 cup flour
- 1/2 cup light brown sugar packed
- 1/2 cup pecans finely chopped
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 5 tbsp margarine melted
Instructions
Prepare the Praline Mousse Cream.
- Add cold non-dairy whipped topping into a chilled bowl of an electric mixer. Whip at high speed until stiff, firm peaks form.
- In a separate small bowl, vigorously stir the Baker's Choice Praline Paste straight into the melted dark chocolate until a completely uniform, smooth paste forms.
- Turn your mixer to low speed. Slowly stream the chocolate-praline mixture into the whipped topping. Mix for just 15 to 20 seconds until a uniform, light-brown, fluffy mousse forms. Transfer to a piping bag and store in the refrigerator until ready to use. This can be prepared a few days ahead of time.
Prepare the Praline Crunch Crumble.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, combine the flour, brown sugar, pecans, cinnamon, and salt.
- Pour margarine over the mixture. Using a fork or your hands, toss and press the mixture together until it begins to clump into breadcrumbs and small gravel-sized clusters. Do not overmix it into a flat dough paste.
- Scatter the clusters evenly across the prepared baking sheet. Bake for 12 to 15 minutes, tossing gently halfway through, until deeply golden and fragrant. Let it cool completely on the tray to crisp up.
- For the perfect dessert plate, pipe some of the praline cream. Place your rectangular chocolate cake on top of it or next to it, and generously shower the entire dessert with the crunchy pecan crumble. Decorate with fruit and pomegranate seeds.
