Maple Ricotta Mousse With Candied Pecans

• 2/3 cup maple syrup
• 1/4 cup chopped pecans
• 1/2 cup heavy whipping cream
• 1-1/4 cups whole-milk ricotta cheese
• 1/2 cup mascarpone cheese

1. Place syrup in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a bowl; cool completely.
2. In a small heavy skillet, cook and stir pecans over medium heat, about 3 minutes. Drizzle with 1 tablespoon cooked syrup; cook and stir 1 minute longer. Spread on foil to cool.
3. In a small bowl, beat cream until soft peaks form. In a large bowl, beat ricotta and mascarpone cheeses until light and fluffy. Gradually beat in 1/3 cup cooled syrup; gently fold in whipped cream.
4. To serve, spoon mousse into dessert dishes. Drizzle with remaining cooled syrup; top with candied pecans.

maple syrup, pecans, heavy whipping cream, wholemilk, mascarpone cheese

Taken from www.tasteofhome.com/recipes/maple-ricotta-mousse-with-candied-pecans/ (may not work)