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
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
sauce.
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
