MINT CHOCOLATE SOUFFLé CREPES
Categories Milk/Cream Blender Food Processor Chocolate Dessert Bake Mint Pan-Fry Gourmet
Yield Makes 8 filled crêpes, serving 8
Number Of Ingredients 22
Steps:
- To make the filling:
- In a saucepan stir together the cocoa powder, 1/3 cup of the sugar, the cornstarch, and a pinch of salt, add the milk in a stream, whisking, and bring the mixture to a boil, whisking until it is thick and smooth. Remove the pan from the heat and let the mixture cool. In a bowl beat the egg whites until they hold soft peaks, add the mint extract, and beat in the remaining 2 tablespoons sugar, a little at a time, beating until the whites hold stiff peaks. Stir one third of the whites into the cocoa mixture and fold in the remaining whites gently but thoroughly.
- Make 8 crêpes (procedure follows) with the chocolate crêpe batter. Spread 1/3 cup of the filling onto half of each crêpe and fold the crêpes gently over the filling. Bake the crêpes on a baking sheet in a preheated 350°F. oven for 10 minutes, transfer them to plates, and serve them with the sauce.
- To make crêpes:
- melted unsalted butter for brushing the pan crêpe batter
- In a blender or food processor blend the flour, the cocoa, the sugar, the salt, 1/2 cup plus 2 tablespoons water, the milk, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered for 1 hour. The batter may be made
- 1 day in advance and kept covered and chilled. Makes enough batter for about 18 crêpes.
- Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
- To make the sauce:
- In a heavy saucepan heat the chocolate and the cream over moderately low heat, stirring, until the chocolate is melted, but do not let the mixture boil. In a small bowl combine the cocoa powder with the brown sugar. In a small heavy saucepan bring 1/4 cup water to a simmer, add the cocoa powder mixture, a little at a time, stirring, and cook the mixture over moderately low heat, stirring, until the sugar is dissolved and the mixture is smooth. Add the chocolate cream mixture and the salt and cook the mixture, stirring, until it is smooth, but do not let it boil. Remove the pan from the heat, stir in the vanilla, and transfer the sauce to a bowl. Let the sauce cool and chill it, covered, for at least 2 hours, or until it is cold. The sauce keeps, covered and chilled, for 2 weeks. Makes about 1 1/2 cups.
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 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 MINT SOUFFLES
These delectable little desserts are fancy, utterly foolproof and a family favorite recipe for decades. Give them a try! -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Separate eggs. Place whites in a small bowl; let stand at room temperature for 30 minutes. Place yolks in another bowl; set aside., Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside., In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. , Remove from the heat; stir in chocolate chips and extract until chips are melted. Transfer to a small bowl. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly., Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared ramekins. Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set. Sprinkle with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 265 calories, Fat 9g fat (3g saturated fat), Cholesterol 213mg cholesterol, Sodium 159mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 9g protein.
FALLEN CHOCOLATE SOUFFLE MINI CAKES
Very simple but delicious dessert - not too sweet, but satisfies one's chocolate needs. Can be served immediately or cooled for at least 1 hour and reheated at 375 degrees F (190 degrees C) for 10 minutes. Serve with vanilla ice cream (such as Breyer's®).
Provided by bckt
Categories Desserts Cakes Chocolate Cake Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
- Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
- Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
- Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 34 g, Cholesterol 123.5 mg, Fat 32 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 36.6 mg, Sugar 29.8 g
More about "mint chocolate soufflé crepes recipes"
MINT CHOCOLATE SOUFFLE CREPES - BIGOVEN
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Desserts
CHOCOLATE SOUFFLE DESSERT : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ORANGE CRêPE SOUFFLéE - RECIPE WITH IMAGES - MEILLEUR DU CHEF
From meilleurduchef.com
CHOCOLATE SOUFFLE CREPES | KITCHENETTEBALCONY
From kitchenettebalcony.proboards.com
DELECTABLE DESSERTS: CHOCOLATE SOUFFLé CUPCAKES WITH MINT CREAM
From delectable-desserts.blogspot.com
MINT CHOCOLATE SOUFFLE CREPES - RECIPEJUNGLE
From recipejungle.com
CHOCOLATE-HAZELNUT SOUFFLé CRêPES RECIPE -SUNSET MAGAZINE
CHOCOLATE SOUFFLE STUFFED CREPES RECIPE BY DIET.CHEF | IFOOD.TV
From ifood.tv
RECIPE: MINT CHOCOLATE SOUFFLé - SORTEDFOOD
From sortedfood.com
CHOCOLATE-SOUFFLéD CREPES RECIPE | MYRECIPES
From myrecipes.com
MINT CHOCOLATE CREPES | SOULLESS FOOD
From soullessfood.com
MINT CHOCOLATE CHIP CREPES RECIPE | REAL SIMPLE
From realsimple.com
MINT CHOCOLATE SOUFFLé CRêPES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPES - HOME COOKING ADVENTURE
From homecookingadventure.com
CHOCOLATE MINT SOUFFLE (MAKE-AHEAD RECIPE) | TASTY TRAVELING
From tastytraveling.wordpress.com
CHOCOLATE SOUFFLé | RICARDO
From ricardocuisine.com
I'M PLAYING THE VALENTINE'S DAY CONTEST @EDAMAM. BE MINE, YOU …
From pinterest.ca
BEST DECADENT CHOCOLATE DESSERTS RECIPES, NEWS, TIPS AND HOW-TOS
From foodnetwork.ca
CHOCOLATE CREPE SOUFFLE RECIPE | MARTHA STEWART
From marthastewart.com
ASTRAY RECIPES: MINT CHOCOLATE SOUFFLE CREPES
From astray.com
CHOCOLATE CREPES IN A DELICATE SOUFFLé - RECIPE
From en.edunclub.ru
CHOCOLATE CREPES RECIPE
From chocolateuniversityonline.com
CHOCOLATE MINT SOUFFLES ~~ A HEALTHY DESSERT RECIPE FOR 2
From pinterest.com
MINT CHOCOLATE SOUFFLES - WOOD & SPOON
From thewoodandspoon.com
CHOCOLATE CREPE SOUFFLE – EAT MORE CHOCOLATE
From eatmorechocolate.com
RECIPES FOR FOODIES: MINT CHOCOLATE SOUFFLé RECIPE - #TBT SORTED
HOW TO MAKE CHOCOLATE MINT SOUFFLE - RECIPES 2022
From eng.foodsmotion.com
CELEBRATE VALENTINE'S DAY WITH CHOCOLATE SOUFFLé | ALLRECIPES
From allrecipes.com
MINT CHOCOLATE SOUFFLé RECIPE - SORTED - YOUTUBE
From youtube.com
CHOCOLATE SOUFFLE CUPCAKES WITH MINT CREAM - BITETHIS
From sites.google.com
FROZEN COCOA-MINT CRêPES RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE HAZELNUT SOUFFLé RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE CREPE SOUFFLE RECIPE - FOOD NEWS
From foodnewsnews.com
CHAPTER 842: CHOCOLATE SOUFFLé CREPES - 1,001 BEST LOW-CARB …
From zoboko.com
CHOCOLATE CREPES | RICARDO
From ricardocuisine.com
CHEESE SOUFFLE - MEDITERRANEAN RECIPES
From fooddiez.com
CHOCOLATE SOUFFLé WITH MINT & RASPBERRIES — SEñORA AMY ORTIZ
From senoraamyortiz.com
150 SOUFFLé, CREPES IDEAS IN 2021 | FOOD, RECIPES, SOUFFLE RECIPES
From pinterest.ca
SOUFFLé CRêPES RECIPE
From crecipe.com
CHOCOLATE CREPE SOUFFLE RECIPE | SAY MMM
From saymmm.com
CHOCOLATE SOUFFLé CUPCAKES WITH MINT CREAM - SMITTEN KITCHEN
From smittenkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search