March 28, 2008

Chocolate Crepes with Chocolate Mousse

4 eggs
1 C. milk
pinch of salt
3/4 C. flour
1/4 C. cocoa powder

Combine all ingredients trying to remove lumps. Ladle about 1/4 C. of mixture onto a medium hot crepe pan and spread around until thinly coating the pan. Cook on both sides and then cool.

Chocolate Mousse filling:
6 oz. semi-sweet chocolate, finely chopped
1/4 C. granulated sugar
4 egg yolks
1/3 C. heavy cream
1 1/2 C. heavy cream, whipped to soft peaks
1 tsp. vanilla

Whisk together the sugar, egg yolks, and 1/3 cup heavy cream in a large bowl set over a pot of simmering water. Cook whisking constantly until the mixture has doubled in volume and become thick. Melt the chocolate in a bowl over a pot of simmering water. Whisk 1/2 of the whipped cream into the chocolate. Next fold that mixture into the egg mixture, and then fold in the remaining whipped cream and add the vanilla. Cover and refrigerate for a few hours.

I fill the crepes with mousse and fresh strawberries and then I top with powdered sugar and strawberry jam.
*You can also fill the crepes with the mousse, berry jam, and caramel.