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Recipe courtesy of Gale Gand

Chocolate Mousse Crepes

  • Level: Intermediate
  • Yield: 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    886
    Total Fat
    61
    Saturated Fat
    36
    Carbohydrates
    83
    Dietary Fiber
    7
    Sugar
    61
    Protein
    13
    Cholesterol
    239
    Sodium
    532
  • Total: 1 hr 10 min
  • Prep: 45 min
  • Cook: 25 min
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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

  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. 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.
  3. For the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain.
  4. 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.
  5. 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.
  6. 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.
Show: Sweet Dreams
Episode: Chocolate Mania

Categories:

Baking Dessert American Crepe Recipes Fruit Raspberry Recipes Dairy Recipes Breakfast High Fiber

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5 Reviews
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Bakerboy18

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. <br /> <br />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. <br />

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