4 oz pecans 12 oz pecans
4 oz walnuts 16 oz walnuts
1/2 cup brown sugar
1/4 tsp. cinnamon
4 oz butter melted
24 oz of dark chocolate, melted (Belgium)
6 oz butter, softened
3/4 cup sugar
6 egg whites, separated
1/2 cup heavy cream
1 tsp. vanilla extract
1/2 cup of expresso coffee
1 pint whipped cream
Mint sprigs for garnish

1. Chop the nuts with the brown sugar, cinnamon and melted 4 oz of butter in the food processor until combined. Press all this into a 10" spring form pan until even to create the crust.
2.Over a bain-marie, whisk the egg yolks and sugar until creamy.
3. In a mixer, mix the egg whites until soft peaks are formed.
5. Over a bain-marie, melt the chocolate and the 6 oz of softened butter until creamy. Add the vanilla and the expresso. Stir well.
6. Whip one cup of heavy cream until fluffy and fold both the eggwhites and the whipped cream into the chocolate and mix until all combined and smooth.
7. Pour all into a 10" spring form pan over the nut crust and freeze until ready to serve. Take out a thaw about an hour or so before serving. Serve with a dollop of vanilla bean whipped cream and mint sprig.