Pecan Praline Dessert Cup
By: Beth Crave
16 oz. Crave Brothers Farmstead Classics Mascarpone
12 oz. Semi-Sweet Chocolate, melted
3 Tbsp. Whiskey
Use a double boiler to melt chocolate. Once the chocolate is melted, add mascarpone.
Stir until blended and no white streaks remain. Stir in the whiskey.
Immediately pour the filling into cups. Cover and refrigerate one hour.
Serve with candied pecans as topping.
Pre-heat oven to 300 F
In a small bowl, add egg white, whisk until partially foamy. Add sugar, continue to whisk until combined, fold in pecans. Place on cookie sheet that has been lightly sprayed with oil. Bake for 10 minutes. Check on walnuts every 3 to 4 minutes stirring each time until golden brown.