Chocolate Crepes filled with Chocolate M
Source of Recipe
Bobby Flay
List of Ingredients
Chocolate Mousse Filling
6 ounces bittersweet chocolate, finely chopped
1/4 cup granulated sugar
4 large egg yolks
1/3 cup heavy cream
1 1/2 cups heavy cream, whipped to soft peaks
1 teaspoon pure vanilla extract
Chocolate Crepes
4 eggs
1 cup milk
pinch of salt
1 tablespoon granulated sugar
3/4 cup flour
1/4 cup cocoa powder
Recipe
Chocolate Mousse Filling
Melt chocolate in a small bowl set over a pot of simmering water. Remove from the heat and let cool slightly.
Whisk together the sugar, egg yolks and heavy cream in large bowl set over a pot of simmering water and cook, whisking constantly, until the mixture has tripled in volume and become thick. Whisk half of the whipped cream into the cooled chocolate, then fold that mixture into the egg mixture, fold in the remaining whipped cream and mix in the vanilla. Cover and place in the refrigerator until chilled, about 1 hour.
Chocolate Crepes
Whisk the eggs and milk together until combined. Add the remaining ingredients and whisk until combined. Let sit 20 minutes then pour through a strainer into a clean bowl.
Ladle small amounts (1 to 2 ounces) of crepe batter into buttered 6-inch non-stick pan and cook over medium high heat on both sides, until lightly golden brown (about 45 to 60 seconds per side). Repeat until all the batter is used.
Let the crepes cool before filling. To fill, place a large tablespoon of chocolate mousse in each crepe and fold it over to enclose the mousse.
Serve 2 filled crepes per person.
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