This frozen confection stands out for its deep chocolate crust and frozen pecans. "I thought this was a regular cookie crust when I saw it," one skeptic said before tasting it. "But this is serious chocolate." Use good chocolate, such as bittersweet Valrhona, in the filling and use your toaster oven or a pan on the stovetop to toast the pecans.
Pasteurized eggs take longer to beat and don't have as much volume as regular eggs, so we have added a third egg white and cream of tartar and sugar.
Servings: 10 - 12
- 1 Chocolate Wafer crust
- 16 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 6 ounces bittersweet chocolate (or semisweet chocolate), melted and cooled
- 1 cup heavy cream
- 3 pasteurized egg whites, such as Davidson's
- Cream of tartar
- 1 1/4 cups toasted pecans
- Whipped cream, for garnish
- 1/2 cup bittersweet or semisweet chocolate shavings
- (pasteurized eggs, which have been put through a process to eliminate bacteria, are available at some Harris Teeter and Safeway stores)
- 2 pasteurized egg yolks, such as Davidson's
Prepare the chocolate wafer crust. Cover and refrigerate.
In a large bowl, using an electric mixer or a whisk, blend the cream cheese, 1/4 cup of the sugar and the vanilla extract. Add the egg yolks and melted chocolate, beating until smooth. Set aside.
In a small bowl, whip the heavy cream until stiff peaks form. Fold it into chocolate mixture and set aside.
In a small stainless steel bowl, using an electric hand-held mixer and tilting the bowl to immerse the beaters, beat the 3 egg whites, along with a pinch of cream of tartar and a pinch of sugar. When frothy, gradually beat in the remainder of the 1/4 cup of sugar. Fold the beaten egg whites into the chocolate mixture. Chop 3/4 cup of the toasted pecans and fold them in. Pour into the prepared crust. Cover and freeze.
About 15 minutes before serving, remove from freezer and garnish with dollops of whipped cream, remaining pecan halves and chocolate shavings.
Adapted from "The Gourmet Jewish Cook," by Judy Zeidler (William Morrow and Co., 1988).
Tested by Lois M. Baron.
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