Deconstructed Chocolate Mousse Crepe

Why have a regular chocolate crepe filled with 

chocolate mousse and sweetened whipped cream

when you can have a little fun with the 

presentation and let your guests put it together

or eat it in whatever way they want.

This was our dessert for the Brides maid's dinner.

These fun Lindt chocolate spoons got the biggest

aahhs.  They wondered if I had bought them in

Europe and it turns out I had purchased them

in Bologna, but I found them for you online.  They

are a novelty and about $1.50 each, but that

is so much cheaper than going to Italy to buy them.

I had purchased them two years ago and they

were still great looking and great tasting.

Click here to find them.

The sugared butterflies were purchased

on that same trip only in Paris.  How

fitting for our French inspired dinner.

Chocolate Mousse

(Adaptation of Epicurious recipe)

2 C. heavy cream (divided)

4 egg yolks

3 T. sugar

pinch salt

1/2 tsp. coconut flavoring

1 tsp. almond flavoring

7 oz. semi-sweet chocolate chips or

bittersweet chocolate (I used a combination)

In saucepan mix the cream, egg yolks and sugar.

Bring up to 160 degrees, stirring constantly on 

medium heat, being sure not to scorch it.  The

mixture will begin to thicken.  Remove from

heat when it reaches temperature and stir in the

salt and the chocolate chips.  Stir until all

the chocolate is melted and the mixture is

smooth and silky.  

Remove from the pan into a medium size bowl

to help it cool.  Keep it on the counter and stir

in with a whisk occasionally to help it cool to

room temperature or about 80 degrees on

the thermometer.  Add the flavorings.

When the chocolate is almost cool, which takes

about 30-40 minutes, beat the remaining 1 1/4 C.

heavy whipping cream until stiff peaks form.

When the chocolate is cool, fold in 1/4 of the

whipped cream.  Then fold in the remaining 

whipped cream.  If you fold the cream and

chocolate together before the cream is about

80 degrees, you will melt the cream and the

mousse will go flat.

Refrigerate for about 4-5 hours.
Makes 4 servings

Chocolate Crepe Recipe

2 eggs

3/4 C. milk

1 T. oil or butter

1/2 C. flour

pinch salt

2 T. cocoa powder

2 tsp. sugar

Blend all of the above in a blender until smooth

scraping down the sides of the container.

Set the crepe batter in the fridge for 1/2 hour.

Heat a 10 inch pan on medium.  Spray the pan with

Pam.  Fill a 1/3 C. measuring cup almost full and 

pour it into pan.  Lift the pan and swirl the pan around

creating a nice round shaped crepe.  Let it cook for

a minute or so until dry on the top.  You can

flip it and cook the top for a few seconds if

desired.  Remove from pan to a plate to cool.

I like to butter the tops of the crepes to keep

them from sticking when I stack them.

Sweetened Whipped Cream

1 C. heavy whipping cream

1/3 C. powdered sugar.

Whip on high with the electric mixer's wire whip

until firm peaks hold in the cream.

The deconstructed chocolate mousse crepes were

garnished with some fresh raspberries and strawberry

sauce.

I thought the mousse might be a little time consuming

with cooking the eggs, but it went together really

quickly and the result was so smooth and creamy.

I really like this recipe for a special occasion.

I will be posting with

Foodie Friday

On the Menu Monday