Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pack | Knox unflavoured gelatine |
¼ cup | Cold water |
2 cups | Whipping cream |
1 pack | Choc.chips,semi-sweet |
2 xes | Eggs |
1 teaspoon | Vanilla extract |
1 cup | Caramels (about 22) |
2 tablespoons | Butter |
In small saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. Stir in ONE cup cream. Bring just to the boiling point; then immediately add to blender with chocolate.
Process until chocolate is completely melted, about 1 minute. While processing, through feed cap, and ½ Cup of the cream, eggs, and vanilla; process until blended. Pour into large bowl and chill until thickened, about 15 minutes. Meanwhile, in small saucepan, combine caramels, ¼ cup of the cream, and butter. Simmer over low heat, stirring occasionally, until caramels are completely melted and mixture is smooth. Pour onto Chocolate-Pecan Crust (recipe follows) to cover bottom; let stand at room temperature to cool, about 10 minutes. With wire whisk or spoon, beat gelatin mixture until smooth.
Pour into prepared crust; chill until firm, about 3 hours. Garnish with remaining ¼ cup of cream, whipped, and if desired, pecans.