Crêpes Filled With An Orange-Infused Chocolate Mousse
Makes enough for: 2 people
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