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Maple Mousse in Pecan Crust

Maple Mousse in Pecan Crust

This month was my second Daring Bakers and when it coincided with the one week in the year I cook and bake the most, I ended up being a lot less creative than I would have liked.

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at!

So, the challenge was to make an edible cup and fill it with a maple syrup mousse and since we do not eat a number of ingredients that were listed in the recipe, I decided to use nuts for the edible container part, and for the ‘mousse’ filling I mixed mascarpone cheese with maple syrup and whipped cream.


  • 1 cup pecans, lightly toasted
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup


  • ¾ cup mascarpone cheese
  • ¼ -1/3 cup maple syrup
  • ½ cup whipping cream

In the bowl of a food processor, finely grind the pecans, add the coconut oil and the maple syrup and divide evenly between 4 5 inch tart pans or the mould of your choice, refrigerate for at least half an hour.

To make the filling mix the mascarpone and maple syrup with an electric mixer until smooth. In another bowl, whip the cream and fold it into the mascarpone mixture using a spatula, divide amongst the prepared tart pans, refrigerate until ready to serve.


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