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Chocolate Mousse-Filled Crêpes
Published: Oct 29, 2009
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From Jeremy Langlois with Houmas House Plantation and Gardens
Serves 4.
Filling:
6 ozs. bittersweet chocolate
3 tbls. sugar
4 egg yolks
6 tbls. heavy cream
1-1/2 cups heavy cream, whipped
Splash of Tabasco sauce
Crêpes:
4 eggs
1 cup milk
1 tsp. salt
4 tsps. sugar
3/4 cup flour
1/4 cup cocoa powder
1. For the mousse filling, melt the chocolate to 104 to 113 degrees Fahrenheit.
2. In another bowl, combine sugar, yolks and 6 tablespoons cream, and whisk well over simmering water, cooking to thicken, making a custard. Whisk half the whipped cream into the chocolate, then fold into the custard. Add remaining whipped cream and Tabasco, fold in, then chill until ready to use.
3. For the crêpe batter, whisk the eggs well, then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain.
4. Ladle small amounts (1 to 2 ounces) of crêpe batter into buttered crêpe pan and cook on both sides. Repeat until all the batter is used. Let the crêpe cool before filling. To fill, place a small amount of chocolate mousse in each crêpe and fold it over to enclose the mousse. Serve 2 filled crêpes per person.
