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Chocolate Crepes with Chocolate Espresso Mousse from Grace-Marie’s Kitchen at Bristol Farms

Posted By Lynne On February 19, 2013 @ 12:29 am In Chocolate, Desserts and Pastry, Grace-Marie's Kitchen, Holidays | 3 Comments

If you were stranded on a desert island and could only have one food forever, and your answer is chocolate, then this was the class for you. Last Saturday Grace-Marie held a Chocoholics Party, which included four fantastic chocolate confections, Cherry-Almond Chocolate Truffles, Italian Piedmont Chocolate Pear Tart, Chocolate Pavlovas with Strawberry Balsamic Compote, and Chocolate Crepes filled with Chocolate Espresso Mousse. The classroom is on the second floor of Bristol Farms Market in Manhattan Beach and as I was going up the stairs, the smell of chocolate was wafting down the stairwell, just fabulous with promise. Grace-Marie, the Chocolate Sorcerer

The chocolate, espresso powder, vanilla and hot cream are combined in a blender, and then eggs yolks are added. The mixture is transferred to a bowl and when chilled, whipped cream is folded in to make a glossy, chocolate mousse. Mmmmm…

To make the crepe batter, eggs, milk, flour, cocoa powder and sugar are mixed in a blender, strained into a bowl and chilled. The crepe pan is heated, buttered and about ¼ cup of batter swirled around to cover the bottom of the pan.

Grace-Marie used an ice cream scoop to portion out the chocolate mouse into the crepes. You can use a full-sized crepe and roll it up, or cut one in half and form each half into a cone for a dramatic presentation.

Below you can see the Chocolate Mousse Crepes and the Chocolate Pavlovas with Strawberry Balsamic Compote on the plate as they were served to the friends who came to class. These were some very happy people, including me. Yum!

For additional recipes from Grace-Marie’s Kitchen, look under Categories in the right-hand column.

Grace-Marie Johnston

For more information about the new schedule of cooking classes, visit Grace-Marie online at Bristol Farms or email her at gmj@bristolfarms.com.

Chocolate Crepes filled with Chocolate Espresso Mousse

Serves 8

Chocolate Crepes

3 large eggs, room temperature, lightly beaten

¾ cup whole milk
9 tablespoons all purpose flour
3 tablespoons unsweetened cocoa powder
1 tablespoon granulated sugar
½ teaspoon kosher salt

4 tablespoons unsalted butter, melted and cooled

1. Combine eggs, milk, flour, cocoa powder, sugar and salt in a blender. Process on low speed until blended well. Strain and transfer to a bowl. Cover and chill for at least 20 minutes.

2. Heat 8-inch non-stick skillet or crepe pan with a tiny drizzle of butter to coat bottom well.

3. Pour about ¼ cup crepe batter into pan and quickly swirl it to coat bottom of pan. Cook just until top surface of crepe begins to look dry (a minute) then flip (or using your fingers turn it over) and cook the underside for 30 seconds.

4. Transfer to a platter to cool. Repeat with remaining batter.

Chocolate Espresso Mousse

1 cup whipping cream

1 ½ cups heavy cream, heated nearly to a boil

2 cups semi-sweet chocolate chips
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
½ teaspoon kosher salt

6 large egg yolks

1. Whip 1 cup whipping cream to stiff peaks and chill, covered.

2. Heat 1 ½ cups heavy cream nearly to a boil.

3. Combine chocolate chips, espresso powder, vanilla, salt and hot cream in a blender. Pulse a few times to mix ingredients, and then blend until chocolate has melted and mixture is smooth.

4. While mixture is still warm, add egg yolks and process again to mix in well. Transfer to a bowl and cool completely to room temperature.

5. Once cool, fold in whipped cream, cover and refrigerate until well chilled.

Serve

To Garnish

Purchased Chocolate Sauce (dark or white)
Caramel Sauce
Powdered Sugar
Unsweetened Cocoa Powder
Mint Sprigs, optional

Fill each crepe with a portion of the mousse, plate 1-2 per person. Drizzle with your selected sauce(s), then dust with powdered sugar or cocoa – or be creative with any combination of garnish!

For a serving variation, cut each crepe in half and create “half moons”, fill with mousse and fold points of each crepe over to create a cone – plate, garnish and serve.

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