In a large bowl, using an electric mixer on high, beat together 1 cup cream and 1 cup yogurt into soft peaks, about 5 minutes. Add 3 tbsp maple syrup and mix thoroughly. Using a double boiler on low, melt chocolate, stirring frequently. Remove from heat and add cinnamon, allspice, nutmeg, fine salt and cayenne (if using) and stir. Allow to cool slightly (you can leave chocolate mixture in the double boiler off the heat), then gently fold into whipped cream mixture until blended. Spoon into individual ramekins and transfer to fridge for at least 3 hours or overnight to set.
Prepare candied pecans: Preheat oven to 350ÆF. Line a baking sheet with parchment paper. In a small saucepan, melt butter and add honey, stirring constantly until blended. Turn off heat, add pecans and stir to coat. Spread onto sheet and transfer to oven for 20 minutes. Remove from oven and sprinkle with coarse salt. Cool to room temperature, then transfer to a covered container until ready to serve.
Meanwhile, prepare whipped topping: In a medium bowl, using an electric mixer on high, beat together 2/3 cup cream and 4 tsp yogurt into soft peaks, 3 to 5 minutes. Add 1 tbsp maple syrup and beat until well blended. Refrigerate until ready to serve. Just before serving, top mousse with whipped topping and sprinkle with pecans.
Making light, moist griddle cakes out of almonds is a snap! To create your own homemade flour, simply whirl unsalted almonds in a coffee grinder until most are ground. (Store-bought almond meal works well, too.)
This quick-cooking chili tastes like it’s been simmering for hours. To get it on the table even faster, you can replace our seasoning mix with 4 tbsp of an all-natural Mexican-style spice blend, but make sure to look for low-sodium varieties.