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 Rate Recipe |
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A combination of two classic French french desserts. This mousse has no gelatine or setting agents for the perfect sweet treat.
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Serves: 6 to 8 people
Mousse
450gm dark cooking chocolate
100gm Caster sugar
3 tbsp Liqueur
2 Egg yolks
4 Egg whites
600ml Cream
Crepe
2 eggs
250ml milk
Pinch salt
1 cup plain flour
2 tbsp butter
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Mousse
Break up good dark cooking chocolate and place in a large stainless mixing bowl. To that add sugar and slowly melt over a pre simmering bain-marie until all the sugar has dissolved. Add liqueur, egg yolk and whisk in until smooth. Whip egg whites to soft peaks, gently fold this to the chocolate mixture, soft peak cream and gently fold into chocolate mixture. Cover with glad bake paper and allow mousse to set.
Points about dealing with good chocolate
• Don't rush melting chocolate / no more than 52c
• Add sugar to stabilize chocolate melting
• Any liqueur will do, eg. Brandy.
Crepe
Beat egg and milk well. Beat in flour, salt and oil until smooth batters appears.
Best to let the batter sit for 30 minutes before cooking.
Heat a 20cm frying pan or crepe pan on moderate heat. Dollop in 2 tbsp butter into warming pan. Pour in a couple of tablespoons of crepe mixture and swirl around to make a thin crepe then tip out excess back to the crepe batter. Cook crepe for 2 minutes on one side then one minute on the next lay cooked crepe flat on clean bench, repeat method until all the crepes are made.
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