Best Chocolate Mousse Crepes Recipes

CHOCOLATE MOUSSE CREPES

Steps:

• For the mousse filling, melt the chocolate to 104 to 113 degrees F.
• In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon. Whisk half the whipped cream into the chocolate, then fold in the sabayon. Add remaining whipped cream and fold in, then chill, until ready to use.
• For the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain.
• For the bisque, put all the ingredients in a pot except the extract and bring to a boil. Turn off the heat and whisk well to incorporate the chocolate then add the extract. Chill over night if making ahead of time. When ready to serve, warm the bisque through.
• Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides. Repeat until all the batter is used.
• Let the crepes cool before filling. To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse. Serve 2 filled crepes per person. Spoon some chocolate mint bisque over and around the crepes. Sprinkle with raspberries and white chocolate shavings.

CHOCOLATE MOUSSE CREPES WITH GRAND MARNIER SAUCE

Steps:

• Grand Marnier Sauce-- Mix butter and sugar heat in microwave oven on high for 1 minute.
• Add cream, Grand Marnier and orange zest.
• Heat for 2 minutes stir and heat for 1 more minute.
• Chocolate Mousse Filling-- Melt the chocolate.
• In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken.
• Whisk half the whipped cream into the chocolate, then fold nto the cream mixture.
• Add remaining whipped cream and fold in, then chill, until ready to use.
• For the crepe batter-- whisk the eggs well then add the milk and whisk.
• Whisk in remaining ingredients.
• Let sit 20 minutes then strain.
• Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides.
• Repeat until all the batter is used.
• Let the crepes cool before filling.
• To fill, place chocolate mousse in each crepe and fold it over to enclose the mousse.
• Spoon some Grand Marnier Sauce around the crepes.
• Garnish with orange sections.

CHOCOLATE MOUSSE CREPES

Steps:

• Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
• Grate the chocolate and mix with the sugar, vanilla extract and boiling water. Beat until smooth.
• Add the egg yolks one at a time beating well after each addition.
• Beat the egg whites until stiff. Fold gently into the chocolate mixture. Refrigerate for two hours.
• Fill each crepe with the chocolate mousse mixture and fold over.
• Serve with whipped cream and sprinkle with chopped nuts.

HG'S CHILLY CHOCOLATE MOUSSE CREPES

Steps:

• Fold Cool Whip into pudding and stir until blended. Gently tear or cut each crepe in half. Into the center of each crepe half, spoon 1/4 of pudding mixture. Fold crepes envelope-style, ensuring that there is nowhere for mixture to seep out. Place crepes in freezer for at least 1 hour. Spray a skillet with nonstick spray and set on medium heat. Beginning with the thinner crepe side down, heat for 1 minute. Carefully turn crepe and heat for an additional minute or two. Crepes will be slightly browned 'n toasty on outside but cool 'n creamy on the inside!

CHOCOLATE MOUSSE CREPES

Steps:

• For Filling: 1. Combine pudding, mix, and coffee powder in large bowl and blend. 2. Stir in 1 quart whipping cream and mix until smooth. 3. Whip remaining cream until stiff. Gently fold into chocolate mixture, blending thoroughly. 4. Divide mousse among crepes and roll up. 5. Cover and chill. (Crepes can be made and filled one day ahead and refrigerated until ready to serve. Filling can be made 2 days ahead.) For Sauce: 1. Melt chocolate and butter and add sugar and vanilla. 2. Stir in evaporated milk. 3. Serve warm over filled crepes. 4. Top finished crepe with a small spoon of whipped cream. For Crepes: 1. Mix all ingredients well with mixer. 2. To make crepes, heat 8 inch frying pan. Oil lightly. 3. Pour in just enough batter to form a very thin layer, tilting pan so batter spreads evenly. 4. Cook on one side turn and brown other side. Repeat until all are cooked. 5. Stack finished cooled crepes with a layer of wax paper between.