Crêpes Filled With Chocolate Mousse

~ Tandy

To me, weekends are meant to be decadent and enjoyable. I like to immerse myself in the kitchen and cook until I have had enough of packing and unpacking the dishwasher. Some weekends I don’t get to do as much baking and cooking as I would like to. We end up going out for lunch – not that I am complaining, and every month we go to the motor racing. The other Sunday I managed to get into the kitchen at a reasonable time and the first thing I did was make granola. We eat this every work day for breakfast and I don’t like to run out otherwise I am faced with instant oats, which are not my favourite. I also made a few more sfogliatelle as I had a little bit of the custard and pastry left over. And while I was doing that I decided that we would have afternoon tea of crêpes. I am busy reviewing Jackie Cameron’s recipe book and the next cover recipe I decided to test was for Crêpes Filled With An Orange-Infused Chocolate Mousse. I did not use all of the chocolate mousse and so I shall treat Dave and I to dessert as well! I made a small batch of both and the Cointreau is not very evident in the mousse, or the batter. I think I will add a bit more to some cream and make the mousse a real after dinner treat.

Crêpes Filled With An Orange-Infused Chocolate Mousse
Crêpes Filled With An Orange-Infused Chocolate Mousse
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5 from 1 vote

Crêpes Filled With An Orange-Infused Chocolate Mousse

Recipe Category: Dessert
All Rights Reserved: Recipe adapted from Jackie Cameron Cooks At Home page 40

Ingredients

for the orange-infused chocolate mousse

  • 125 g dark chocolate, chopped
  • 2 eggs, separated
  • 25 mls cream
  • 10 mls Cointreau
  • 1 orange, finely grated zest only

for the crêpes

  • 100 g flour
  • 2.5 mls fructose
  • 1 pinch fine salt
  • 1 egg, beaten
  • 190 mls milk, divided
  • 50 mls water
  • 5 mls Cointreau, optional
  • 8 g butter, melted

Method

for the orange-infused chocolate mousse

  • melt the chocolate over a bain-marie
  • Leave to cool slightly and then stir in one egg yolk
  • Make sure it is thoroughly mixed in before stirring in the second egg yolk
  • Leave to cool and then slowly pour in the cream, stirring continuously
  • Stir in the Cointreau and the zest
  • Whisk the egg whites to form stiff peaks
  • Fold into the chocolate
  • Refrigerate until set

for the crêpes

  • Place the flour, fructose and salt into a bowl and mix
  • Place the egg, 150mls of the milk and the water into a jug and mix
  • Slowly pour the wet ingredients into the dry ingredients, whisking continuously
  • Add the Cointreau and the butter and whisk until combined
  • Leave to stand for 2 hours
  • Mix in as much of the remaining milk as necessary to the batter to get a consistency the same as pouring cream
  • Heat a crêpe pan and lightly butter it
  • Use 50mls of the batter at a time to make your crêpes - be patient and only turn after at least 1 minute
  • Clean your crêpe pan between each use if necessary
  • Layer the crêpes with some of your mousse and serve

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Penguin Books South Africa. This recipe forms part of the review that I will be doing and is published with permission. This post is in line with my blogging policy.

What I blogged:

I am on leave until the 6th of January and will reply to blog comments then. I want to take this opportunity to wish all of you a very blessed Christmas. May the day be full of blessings.

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

33 thoughts on “Crêpes Filled With Chocolate Mousse”

  2. It’s two in the morning here and yet suddenly I feel the need for some delicious choc-orange-filled crepes!!! Do I blame you or thank you? 😉

    Reply

  5. I’ve never made crepes cus I”‘m too scared I’ll mess them up. These look great!

    Reply

    1. Please try them! The first one you make is always for throwing away and the second one for tasting – after that they will all be perfect 🙂

      Reply

  9. I pretty much have the same view on weekends – that is what they are made for 🙂 And these crepes look like just the right type of weekend food. Yum! Wishing you a wonderful holiday season. Merry Christmas to you, your family and all your loved ones!

    Reply
  17. Pingback: Home Made Chocolate Using Cacao Butter - Lavender and Lime

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