CHOCOLATE MOUSSE CREPES WITH GRAND MARNIER SAUCE
A Sinfully Rich dessert! You can pre make everything then just assemble and reheat the sauce, plate and serve. A great dessert for Valentines Day.
Provided by Rita1652
Categories Dessert
Time 50m
Yield 6-10 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 767.7, Fat 53.9, SaturatedFat 32, Cholesterol 423.4, Sodium 602.1, Carbohydrate 63.7, Fiber 1.6, Sugar 45, Protein 11.7
CHOCOLATE MOUSSE CREPES
Anyone up for a double shot of chocolate? Make the chocolate crepes from Recipe #354547. I included the 2 hour refrigeration time in the prep time as it is essential. This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great. Enjoy!
Provided by Nif_H
Categories Dessert
Time 2h20m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 259.1, Fat 23.9, SaturatedFat 13.5, Cholesterol 176.2, Sodium 67.9, Carbohydrate 13.1, Fiber 6.3, Sugar 2.2, Protein 10.1
CHOCOLATE CREAM CREPES
Steps:
- BEAT sweetened condensed milk and water in large bowl with electric mixer. Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes.
- PIPE or spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate. Sprinkle with powdered sugar.
- SPOON fruit over crepes. Garnish with white chocolate curls, if desired.
CHOCOLATE CREPES
Steps:
- For batter, place the first 9 ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour., Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour., For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired.
Nutrition Facts : Calories 544 calories, Fat 29g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 196mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 9g protein.
CHOCOLATE MOUSSE CREPES
Number Of Ingredients 18
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.
Nutrition Facts : Nutritional Facts Serves
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