Place the cream, brown sugar, butter, egg yolk, and salt in a small pot and cook over low heat, stirring, until bubbling and thickened (5 to 10 minutes). Remove from the heat and stir in the coconut, pecans, and vanilla. Cool completely before layering with Chocolate Cheesecake Mousse.
To make the Chocolate Cheesecake Mousse:
Place the cream cheese, sugar, cocoa, and melted chocolate in a medium mixing bowl and whip on medium speed until smooth. Scrape the bottom and sides of the bowl with a silicone spatula. In a thin, slow stream, pour in the cold cream, while whipping on medium speed. When all the cream has been added, scrape the bottom and sides of the bowl with a silicone spatula, then continue to whip on medium-high until the mixture holds soft peaks.
Layer the half the mousse in the bottom 4 to 6 serving glasses, then top with half the Coconut Pecan Caramel. Repeat, then garnish with whipped cream, chocolate syrup, and chopped pecans, if desired.
German Chocolate Cheesecake Mousse
Amount Per Serving
Calories 847Calories from Fat 612
% Daily Value*
Saturated Fat 38g238%
Vitamin A 1960IU39%
Vitamin C 0.3mg0%
* Percent Daily Values are based on a 2000 calorie diet.