Crêpes Filled With Chocolate Mousse

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
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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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