Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dessert Ingredients
Method
Preparation Steps
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl. Melt the chocolate over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.
Prepare the Coffee
Brew the espresso coffee and allow it to cool slightly. You can use strong brewed coffee if espresso is not available.
Whip the Cream
In a mixing bowl, combine the heavy cream, sugar, vanilla extract, and a pinch of salt. Using an electric mixer, whip the cream until soft peaks form.
Combine Ingredients
Gently fold the melted chocolate into the whipped cream until fully incorporated. Then, add the cooled espresso coffee and continue to fold until smooth.
Add Pecans
Chop the pecan nuts coarsely and fold them into the chocolate mixture.
Chill
Pour the mixture into serving cups or ramekins and refrigerate for at least 2 hours or until set.
Serve
Once set, serve chilled. Optionally, garnish with additional whipped cream and pecan halves.