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Crepes: Chocolate Mousse-Filled Crepes

Source of Recipe

Hershey Kitchens


List of Ingredients

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1 cup whipping cream
1 teaspoon vanilla
16 dessert crepes (16 to 18)
2 beaten eggs
1 1/2 cups milk
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon cooking oil
1/4 teaspoon salt

RICH COCOA SAUCE
1 cup sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
2/3 cup evaporated milk
1 tablespoon butter
1 teaspoon vanilla


Recipe

For chocolate mousse, in small mixing bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool. In large mixing bowl, stir together sugar and cocoa powder; add whipping cream and vanilla. Beat with electric mixer on low speed until thickened, scraping bowl occasionally; add gelatin and stir until well mixed. Cover and chill 30 minutes. Fold each crepe in half Pipe or spread about 1 1/2 Tbsp. mousse onto each folded crepe; fold each crepe again. Drizzle sauce over crepes. Makes 8 or 9 servings (16 to 18 crepes).

Dessert Crepes: Combine 2 beaten eggs, 1 1/2 cups milk, 1 cup all-purpose flour, 2 Tbsp. sugar, 1 Tbsp. cooking oil, and 1/4 tsp. salt-, beat until mixed. Heat a lightly greased 8-inch crepe pan; remove from heat. Spoon in 2 Tbsp. batter; tilt pan to spread batter (see photo, page 92). Return to heat; brown one side only. Invert over paper towels to remove crepe. Repeat, greasing pan as needed.

Rich Cocoa Sauce. In a small saucepan, combine 1 cup sugar, 1/3 cup unsweetened cocoa powder, and 2 Tbsp. cornstarch. Gradually add 2/3 cup evaporated milk and 1 Tbsp. butter. Cook until bubbly. Cook 1 minute more. Stir in 1 tsp. vanilla. Serve warm.