Ingredients
Chocolate Mousse Filling:
- 6 ounces bittersweet chocolate
- 3 heaping tablespoons sugar
- 4 yolks
- 6 tablespoons cream, plus 1 1/2 cups cream, whipped
Chocolate Crepes:
- 4 eggs
- 1 cup plus 1 tablespoon milk
- 1 teaspoon salt
- 4 teaspoons sugar
- 3/4 cup flour
- 1/4 cup cocoa powder
Chocolate Mint Bisque:
- 1 1/2 cups cream
- 2 ounces butter
- 1/4 cup sugar
- Pinch salt
- 1/4 vanilla bean
- 2 ounces semisweet chocolate, chopped
- 2 drops mint extract
Garnish:
- 1 pint raspberries
- White chocolate shavings (about 1 cup)
Directions
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.
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By Bakerboy18
Philadelphia, PA
on April 11, 2011
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This recipe was delicious! I've never tasted or cooked crepes before, but I'm so glad I tried it. The chocolate crepes with the mousse filling and the mint bisque was the perfect combination of flavors. And with the raspberry garnish, it tasted even better! Also the presentation of this recipe is amazing, the colors work together so well.
Though I almost ruined the chocolate mousse filling, I was still waiting for my sabayon to thicken and I figured I'd get ahead of myself and start to whisk half the whipped cream into the chocolate. But then because that sat for too long it completely hardened and I had to really work the sabayon into the chocolate until it was smooth again. But it was much more work then necessary. So make sure your sabayon is ready to add right after you whisk half of the whipped cream into the chocolate.
By darcyflynn
amherst, NY
on March 13, 2009
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While the completed recipe with the crepes and chocolate mint bisque is delicious, the chocolate mousse was the best I've ever tasted. And while the directions to cook to sabayon consistency may be how Gale GAnd refers to it and a few more directive comments on what it should look like might have been helpful for some, I found that if I took it off the heat after all the foaming from whisking subsided, it was just about right.
I've been asked to make it twice this week for the family...
By iloah666_8179212
New York, NY
on August 21, 2007
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the mousse was challenging, as I've no experience making sauces or sabayons. You'd better let the mousse sit overnight otherwise it is very liquidy, it actually works best cooking these the night before and letting the mousse harden, and tasted great cold the next day too..
It's VERY rich, and the salt helps balance the overwhelming sweet and chocolate of the crepes.. but there is no complaint, sometimes it is simply necessary to binge on stuff like this.
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