Foodie Friday - Cheesecake Mousse with Pecan Brittle Baskets

This was our Valentines Dessert this year.  It was SO amazing.  I had lost the recipe and hadn't made it in years.  Thank you to Tara for lighting a fire under me to find it!  DECADENT!!!

CHEESECAKE MOUSSE WITH PECAN BRITTLE BASKETS

Cheesecake Mousse

1 1/2 cups heavy cream, divided

4 oz. cream cheese, cut into 1 inch squares

3/4 cup granulated sugar, divided

1/3 cup sour cream

1 tsp. vanilla

In a small pan, heat together 1/2 cup of cream, cream cheese, and 1/2 cup sugar over medium heat.  Stir frequently until the cream cheese is melted and mixture is smooth.

Put into a bowl and allow to cool to room temperature.

In your mixer, beat the 1 cup cream with the sour cream, remaining 1/4 cup sugar and vanilla until medium peaks form.  Fold the two mixtures together, 1/3 at a time.  Cover and refrigerate until ready to serve.

Pecan Brittle Baskets

2 sticks (1 cup) butter

3/4 cup sugar

1 cup corn syrup

1/2 tsp. vanilla

1 cup pecans, toasted

3/4 cups flour

1/4 tsp. salt

-In food processor, grind the pecans.  Combine salt and flour.  Set aside.

-In a saucepan, melt together the butter, sugar and corn syrup.  Bring the mixture to a boil.  Add the pecans and the flour/salt mixture.  Remove from heat.  Add the vanilla.

-Line two baking sheets with parchment paper.  Using a small cookie scoop, drop the batter onto the cookie sheets (2 scoops per baking sheet).  Give the cookies plenty of room to expand during baking.

-Bake the cookies in a preheated 275 degree oven for 15-20 minutes.

-While still warm, but not hot, lift the cookie up and turn it over a custard cup, forming fluted edge.  -Let cookies firm up for about a minute and then turn them out to cool completely.

-Serve on chocolate drizzled plate with Cheesecake Mousse and fresh raspberries.