*Evaporated milk must be ice-cold to beat properly. For best results, pour it into a small metal bowl and place bowl in freezer about 15 minutes or until ice crystals are well formed around the edges.
| ½ cup broken toasted pecans |
| 1 (6 ounce) chocolate cookie crumb pie crust |
| CARAMEL LAYER: |
| 1 (14-ounce) can sweetened condensed milk |
| 6 tablespoons butter |
| ¼ cup sugar |
| TRUFFLE LAYER: |
| 1½ cup semisweet chocolate chips |
| 2/3 cup heavy whipping cream |
| 3 tablespoons butter |
| MOUSSE: |
| 1½ cup semisweet chocolate chips |
| 1 cup heavy whipping cream |
| 1/3 cup ice-cold evaporated milk * |
| GARNISH: |
| reserved whipped cream |
| fresh cherries |
Sprinkle pecans over bottom of crust.
CARAMEL LAYER: Cook condensed milk, butter, and sugar in a medium heavy-bottomed saucepan over medium-low haet until butter melts. Increase heat and bring to a gentle boil. Stirring constantly, boil 6 minutes or until thick as pudding. Pour over pecans. Refrigerate about 1 hour or until firm.
TRUFFLE LAYER: Stir chocolate chips, cream, and butter in a heavy, medium saucepan over medium-low heat until chocolate melts and mixture is smooth. Pour over CARAMEL LAYER and refrigerate at least 1 hour until set.
MOUSSE: Melt chocolate chips in heavy saucepan over very low heat, stirring occasionally until melted (may use microwave). Cool slightly.
Beat heavy cream in large bowl with electric mixer until very stiff peaks form when beaters are lifted. Cover and refrigerate ½ cup of the whipped cream for garnish.
Beat cooled chocolate into remaining cream until blended.
Beat cold evaporated milk (no need to wash beaters first) until thick enough for beaters to leave trail. Beat into chocolate mixture.
Spread over TRUFFLE LAYER and refrigerate at least 15 mintues until set.
Garnish with reserved whipped cream and cherries.
Per serving: 668 calories, 8g protein, 69g carb, 43g fat, 86mg cholesterol, 232mg sodium
Exchanges: 1¾ starch/bread, 2½ fruit, 8 fat
