Chocolate Mousse Crepes With Grand Marnier Sauce Recipes

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.

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.

Steps:

• In a small saucepan, melt chocolate and orange juice over low heat.
• With a mixer, beat yolks, sugar and liqueur until lemon coloured. Beating on high, add the chocolate.
• With clean beaters, beat egg whites until soft peaks. Whip whipping cream until soft peaks appear.
• Gently fold the whipping cream into the chocolate. Fold in the egg whites.
• Chill at least 2 hours.
• Garnishing Options: Drizzle with chocolate syrup/or sauce, chocolate curls or sprinkles, fresh whipping cream, sprigs of fresh mint.

Steps:

• Combine sugar, water and lemon juice in a saucepan.
• Stir over medium heat until sugar is dissolved.
• Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
• Remove from heat, stir in Grand Marnier and strawberries.
• Serve warm.
• My favorite is with pound cake and vanilla ice cream.