A single serving recipe for two of the popular French Silk Pie but served as a sugar free, creamy chocolate ice cream mousse covered by a swooning tower of whipped cream in ramekins.
Preheat oven to 350 degrees.
Place flour and pecans in a food processor with melted butter and pulse into fine crumbs.
Press crumbs into buttered ramekins to form a crust.
Bake for 10 minutes or until lightly browned. Allow crust to fully cool before adding mousse filling.
Add the cocoa powder, confectioners' sugar, and salt to a mixing bowl, and whisk to combine.
Pour cold milk, the cooled chocolate and vanilla into dry ingredients, continually stirring until any lumps are removed. Note: No egg is used in this particular ice cream recipe towards making a custard.
Whip cold heavy cream, powdered sugar, and vanilla in a very cold bowl for several minutes, until it forms soft to stiff peaks. Then gently fold some of the whipped cream into the bowl of the chocolate mixture, being careful not to deflate the air created. Pour over the baked and cooled crust, dividing the mousse between two ramekins.
Top the mousse with the remaining whipped cream and freeze immediately for approximately 30 minutes to 1 hour to allow the mousse and whipped topping to firm up and set. Then refrigerate before serving.
Top with sprinkles or chocolate shavings.
Whenever possible, use organic ingredients.