Chocolate pecan filling from Cook Like a Pro: Recipes and Tips for Home Cooks (page 184) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 22, 2020

    I tried melting the chocolate and espresso twice, once in the double boiler, once in the microwave, and it seized both times. I ended up melting the chocolate on its own in the microwave, then stirred the espresso in with the Kahlua and vanilla. Although the butter was definitely at room temperature, it stayed in lumps when mixed into the chocolate. I had to microwave the filling for a few seconds to get it smooth. The flavor of the filling was great.

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