1cupchopped Glutino Gluten Free Covered Pretzelsor you can use the Glutino Gluten Free Yogurt Pretzels too!
2Tablespoonsmini chocolate chips
cinnamon for sprinkling
Instructions
MAKE THE FIRST LAYER:
Take one ladyfinger per serving, breaking it into pieces, and layer the pieces at the bottom of each serving dish. You can break them into pieces as you see below, or you can even crush the cookies into a crumbly sort of crust mixture for the bottom.
MAKE THE SPICED PEAR CIDER SAUCE
To a small or medium sauce pot over medium heat, add 1 cup of the Spiced Pear Cider, ¼ cup of packed brown sugar, ½ Tablespoon of ground cinnamon, and 1 teaspoon of vanilla extract. Stir constantly and allow to reach a rolling boil. Keep at a rolling boil for 3-4 minutes, stirring periodically, and then turn off the heat.
Allow the Spiced Pear Cider Sauce to cool slightly. Then carefully pour the sauce over the ladyfingers.
Scoop out a couple of tablespoons of mascarpone, and spoon over the ladyfingers. Sprinkle with ground cinnamon.
Sprinkle a light layer of chopped chocolate covered pretzels -- just about a tablespoon in each serving will do at this point.
MAKE THE CHOCOLATE MOUSSE
Heat up a small sauce pot over medium-low heat and place the chopped Divine chocolate bar in. Do NOT allow this to boil, but rather just give the chocolate enough heat to slowly melt.
Meanwhile, beat ¾ cup cold whipping cream in a stand mixer on high until soft peaks form.
When the chocolate has melted, remove from heat.
When the whipping cream has thickened to whipped cream consistency, gently fold in the whipped cream into the slightly cooled melted chocolate, until ingredients are well blended.
Gently spoon the whipped chocolate mousse over the layers in the serving bowls.
Top each serving with however much chopped pretzel and mini chocolate chips you want.