For the mousse filling, melt the chocolate to 104 to 113 degrees F.
In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon. Whisk half the whipped cream into the chocolate, then fold in the sabayon. Add remaining whipped cream and fold in, then chill, until ready to use.
For the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain.
For the bisque, put all the ingredients in a pot except the extract and bring to a boil. Turn off the heat and whisk well to incorporate the chocolate then add the extract. Chill over night if making ahead of time. When ready to serve, warm the bisque through.
Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides. Repeat until all the batter is used.
Let the crepes cool before filling. To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse. Serve 2 filled crepes per person. Spoon some chocolate mint bisque over and around the crepes. Sprinkle with raspberries and white chocolate shavings.
Recipe courtesy of Gale Gand