Chocolate Mousse Filled Crepes With Rich Cocoa Sau... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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CHOCOLATE MOUSSE FILLED CREPES WITH RICH COCOA SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jacobs Estate in Mabank, Texas in 1987. Ingredients:
2 eggs beaten |
1-1/2 cups milk |
1 cup all purpose flour |
2 tablespoons granulated sugar |
1 tablespoon cooking oil |
1/4 teaspoon salt |
mousse |
1 teaspoon unflavored gelatin |
1 tablespoon cold water |
2 tablespoons boiling water |
1/2 cup granulated sugar |
1/2 cup unsweetened cocoa powder |
1 cup whipping cream |
1 teaspoon vanilla |
sauce |
1 cup granulated sugar |
1/3 cup unsweetened cocoa powder |
2 tablespoons cornstarch |
2/3 cup evaporated milk |
1 tablespoon butter |
Directions:
1. To make crepes combine eggs, milk, flour, sugar, cooking oil and salt then beat until mixed.
2. Heat a lightly greased crepe pan and remove from heat.
3. Spoon in 2 tablespoons batter and tilt pan to spread batter.
4. Return to heat and brown one side only then invert over paper towels to remove crepe.
5. Repeat greasing pan as needed.
6. For mousse in small mixing bowl sprinkle gelatin over cold water and let stand 1 minute.
7. Add boiling water then stir until gelatin is completely dissolved then cool.
8. In large mixing bowl stir together sugar and cocoa powder then add whipping cream and vanilla.
9. Beat with electric mixer on low speed until thickened scraping bowl occasionally.
10. Add gelatin and stir until well mixed then cover and chill 30 minutes.
11. Fold each crepe in half then spread 1-1/2 tablespoons mousse onto each folded crepe.
12. Fold crepe again then drizzle sauce over top and serve immediately.
13. For sauce in small saucepan combine sugar, cocoa and cornstarch.
14. Gradually add evaporated milk and butter then cook until bubbly then cook 1 minute more.
15. Stir in vanilla and serve warm over crepes.
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