Monday, May 13, 2013

Deconstructed Chocolate Mousse Crepe

Why have a regular chocolate crepe filled with 
chocolate mousse and sweetened whipped cream
when you can have a little fun with the 
presentation and let your guests put it together
or eat it in whatever way they want.

This was our dessert for the Brides maid's dinner.

These fun Lindt chocolate spoons got the biggest
aahhs.  They wondered if I had bought them in
Europe and it turns out I had purchased them
in Bologna, but I found them for you online.  They
are a novelty and about $1.50 each, but that
is so much cheaper than going to Italy to buy them.
I had purchased them two years ago and they
were still great looking and great tasting.
Click here to find them.
The sugared butterflies were purchased
on that same trip only in Paris.  How
fitting for our French inspired dinner.

Chocolate Mousse
(Adaptation of Epicurious recipe)

2 C. heavy cream (divided)
4 egg yolks
3 T. sugar
pinch salt
1/2 tsp. coconut flavoring
1 tsp. almond flavoring
7 oz. semi-sweet chocolate chips or
bittersweet chocolate (I used a combination)

In saucepan mix the cream, egg yolks and sugar.
Bring up to 160 degrees, stirring constantly on 
medium heat, being sure not to scorch it.  The
mixture will begin to thicken.  Remove from
heat when it reaches temperature and stir in the
salt and the chocolate chips.  Stir until all
the chocolate is melted and the mixture is
smooth and silky.  

Remove from the pan into a medium size bowl
to help it cool.  Keep it on the counter and stir
in with a whisk occasionally to help it cool to
room temperature or about 80 degrees on
the thermometer.  Add the flavorings.

When the chocolate is almost cool, which takes
about 30-40 minutes, beat the remaining 1 1/4 C.
heavy whipping cream until stiff peaks form.

When the chocolate is cool, fold in 1/4 of the
whipped cream.  Then fold in the remaining 
whipped cream.  If you fold the cream and
chocolate together before the cream is about
80 degrees, you will melt the cream and the
mousse will go flat.

Refrigerate for about 4-5 hours.
Makes 4 servings

Chocolate Crepe Recipe
2 eggs
3/4 C. milk
1 T. oil or butter
1/2 C. flour
pinch salt
2 T. cocoa powder
2 tsp. sugar

Blend all of the above in a blender until smooth
scraping down the sides of the container.
Set the crepe batter in the fridge for 1/2 hour.

Heat a 10 inch pan on medium.  Spray the pan with
Pam.  Fill a 1/3 C. measuring cup almost full and 
pour it into pan.  Lift the pan and swirl the pan around
creating a nice round shaped crepe.  Let it cook for
a minute or so until dry on the top.  You can
flip it and cook the top for a few seconds if
desired.  Remove from pan to a plate to cool.
I like to butter the tops of the crepes to keep
them from sticking when I stack them.

Sweetened Whipped Cream
1 C. heavy whipping cream
1/3 C. powdered sugar.

Whip on high with the electric mixer's wire whip
until firm peaks hold in the cream.

The deconstructed chocolate mousse crepes were
garnished with some fresh raspberries and strawberry

I thought the mousse might be a little time consuming
with cooking the eggs, but it went together really
quickly and the result was so smooth and creamy.
I really like this recipe for a special occasion.

I will be posting with


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. That's not a party! That's a walk through Heaven!!!!
    Amazing details, Lovely!
    Thank you for sharing. It's so kind of you to share with us these bits of creation and happiness with us.
    Much appreciated,

  2. Oh my are a truly a great host. My goodness....this stuff looks so good! I would feel like a princess being served all of this goodness....I always enjoy seeing what you come up with....

  3. Jacqueline,
    this looks so yummy and such fun!!!
    My daughter in Germany lives not too far from the Lindt factory and they go there every once in awhile. I will have to request siome spoons from her! (Shall I have her pick some up for you? LOL)
    I can't wait to try the mouse recipe!
    I'll be t the girls LOVED the dinner! I wish I would be a fairy on your wall, watching the beautiful celebrations at your house!
    Hugs to you!

  4. Looks like a very special dessert Jacqueline! Lovin' the spoons:@)

  5. Beautiful, creative, and I'm sure delicious! Looks great. Love the new look to your blog, too. It looks very professional. Love how you've framed the photos on your sidebar.
    xo Beth

  6. What a perfect ending to your French-inspired bridesmaids dinner! Chocolate crepes and chocolate mousse is the best way to overload on chocolate :) Love the chocolate spoons.

  7. What a delicious, beautiful dessert, Jacqueline, and what a lovely way to end your Paris inspired dinner. The little chocolate spoons and French butterflies are the perfect garnish.

  8. Stopping by from Foodie Friday and so glad I did. What wonderful recipes and ideas you have.


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