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Chocolate Pecan Pies With Bourbon Vanilla Sauce Recipe

Chocolate Pecan Pies With Bourbon Vanilla Sauce Recipe

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Chocolate Pecan Pies With Bourbon Vanilla Sauce

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Ingredients:

Serving

2 1/4 cups all-purpose flour
1/2 cup godiva hot cocoa powder , dark truffle flavor
1 cup cold unsalted butter, diced (2 sticks)
1/2 cup sugar
1 egg yolk
1 tsp vanilla extract
2/3 cup light corn syrup
1/2 cup sugar
1/3 cup godiva hot cocoa powder , dark truffle flavor
4 tbsp unsalted butter
3 eggs
1/4 cup bourbon
1/2 cup chopped pecans
3 oz godiva dark chocolate, coarsely chopped (2 -1.5 oz bars)
1/2 cup water
1/2 cup sugar
1 cup pecan halves
1 1/2 cups heavy cream
1 cup milk
1/2 vanilla bean , split lengthwise and seeds scraped out
1/2 cup sugar
5 egg yolks
2 tbsp bourbon
fresh raspberry (if doable!)

Directions:

MAKE COCOA SUGAR DOUGH:.
Sift flour and cocoa powder onto a piece of waxed paper and set aside.
Place butter and sugar in bowl; beat with mixer at medium speed until light and fluffy.
Beat in egg yolk and vanilla.
Add sifted ingredients to butter mixture and beat just until combined.
Do not overwork.
Divide the dough into ten small disks on a generously floured work surface.
Stack the disks of dough, placing a piece of waxed paper between each.
Wrap in plastic wrap and refrigerate for 30 minutes.
Place each disc in between two sheets of waxed paper and roll to about 1/8-inch thick; place dough in tart pans.
Set aside.
MAKE PIE FILLING::.
Preheat oven to 350°F and position rack in center of oven.
Heat corn syrup, sugar, cocoa powder and butter in a heavy bottomed saucepan.
Beat eggs in bowl with a whisk.
Slowly pour corn syrup mixture into eggs, whisking constantly until well combined.
Whisk in bourbon.
Divide chopped pecans and chopped chocolate among pastry-filled tart pans.
Divide filling among tart pans, filling each about three-fourths full.
Bake for 12 minutes or until set.
Cool on wire rack.
Refrigerate until serving time.
MAKE CANDIED PECANS:.
Preheat oven to 375°F.
Heat water and sugar in small saucepan to a boil.
Remove from heat.
Reserve 1/3 cup.
*Remaining syrup can be saved for another use, such as sweetening drinks.
Spread pecans in a single layer on a parchment-lined baking sheet.
Bake for about 5 minutes.
Drizzle one-half syrup (about 3 tablespoons) over nuts and toss to coat.
Bake for 7 minutes more or until syrup begins to crystallize.
Drizzle with remaining syrup and toss again.
Bake for 5 minutes more.
MAKE BOURBON BANILLA SAUCE:.
Heat 1 cup cream, milk, vanilla bean and 1/4 cup sugar in medium saucepan to a simmer, stirring constantly.
Beat remaining sugar with egg yolks in bowl with a whisk.
Carefully pour one-third milk mixture into eggs, whisking constantly.
Return the egg mixture to pan; Cook over low heat until sauce has thickened enough to coat the back of a wooden spoon.
Stir in bourbon.
Remove from heat and strain into a bowl through a fine sieve.
Chill in an ice bath and add remaining cream when cool.
TO SERVE:.
Spoon some bourbon vanilla sauce on plate.
Sprinkle with some candied pecans & raspberries.
Remove tarts from pans and place on sauce mixture.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1318.08 Kcal (5519 kJ)
Calories from fat	715 Kcal
		% Daily Value*
Total Fat	79.44g	122%
Cholesterol	292.63mg	98%
Sodium	225.85mg	9%
Potassium	369.07mg	8%
Total Carbs	147.3g	49%
Sugars	107.21g	429%
Dietary Fiber	8.4g	34%
Protein	19.74g	39%
Vitamin C	0.7mg	1%
Vitamin A	0.4mg	12%
Iron	2.7mg	15%
Calcium	164.2mg	16%

Amount Per 100 g
Calories	320.63 Kcal (1342 kJ)
Calories from fat	173.93 Kcal
		% Daily Value*
Total Fat	19.33g	122%
Cholesterol	71.18mg	98%
Sodium	54.94mg	9%
Potassium	89.78mg	8%
Total Carbs	35.83g	49%
Sugars	26.08g	429%
Dietary Fiber	2.04g	34%
Protein	4.8g	39%
Vitamin C	0.2mg	1%
Vitamin A	0.1mg	12%
Iron	0.7mg	15%
Calcium	39.9mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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