Chocolate Mousse Crepes
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
52
Spice
60
Sweetness
48
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
170 g
Bittersweet Chocolate1 cup
Sugar1.5 cups
Cream4
Eggs1 cup
Milk (plus 1 tablespoon)1 pinch
Salt3 cup
Flour1 cup
Cocoa Powder60 g
ButterDirections:
1
For the mousse filling, melt the chocolate to 104 to 113 degrees F
2
In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon
3
Whisk half the whipped cream into the chocolate, then fold in the sabayon
4
Add remaining whipped cream and fold in, then chill, until ready to use
5
For the crepe batter, whisk the eggs well then add the milk and whisk
6
Whisk in remaining ingredients
7
Let sit 20 minutes then strain
8
For the bisque, put all the ingredients in a pot except the extract and bring to a boil
9
Turn off the heat and whisk well to incorporate the chocolate then add the extract
10
Chill over night if making ahead of time
11
When ready to serve, warm the bisque through
12
Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides
13
Repeat until all the batter is used
14
Let the crepes cool before filling
15
To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse
16
Serve 2 filled crepes per person
17
Spoon some chocolate mint bisque over and around the crepes
18
Sprinkle with raspberries and white chocolate shavings