Follow these steps for perfect results
Butter
soft
Confectioners Sugar
Eggs
Vanilla
Pecans
chopped
Unsweetened Chocolate
melted
Egg Whites
slightly beaten
Graham Crackers
crushed
Beat egg whites in a small bowl until stiff and set aside.
Cream the soft butter or margarine thoroughly; add confectioners sugar and mix well.
Add beaten egg yolks, vanilla, and chopped pecans or slivered almonds; blend until combined.
Add melted unsweetened chocolate and mix thoroughly.
Gently fold the beaten egg whites into the creamed mixture, ensuring not to deflate the whites.
Cover the bottom of a pan with crushed graham crackers to form a crust.
Pour the creamed chocolate mixture over the graham cracker crust.
Top with more crushed graham crackers and additional nuts, if desired.
Chill in the refrigerator for several hours, or freeze for a quicker set.
Cut the chilled dessert into squares.
Serve the chocolate cream squares topped with whipped cream.
Expert advice for the best results
Use high-quality chocolate for the best flavor.
Ensure the butter is softened to room temperature for easy creaming.
Do not overmix after folding in the egg whites to maintain lightness.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance
Serve in squares with a dollop of whipped cream and a sprinkle of cocoa powder.
Serve chilled
Garnish with fresh berries
Pairs well with chocolate desserts
Discover the story behind this recipe
Popular dessert in French cuisine
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