Dark Chocolate Crepes with White Chocolate Sour Cream Mousse
Prep Time: 10 minutes plus chill time of 1 hour to overnight
Cook Time: about 2 minutes per crepe
I had a chocolate crepe with vanilla mousse at a restaurant in Ann Arbor, Michigan. One bite and I knew I had to recreate it at home.
The chocolate crepe was easy, I just added cocoa powder to my crepe recipe. The mousse was a bit trickier and I’m not sure I’ve even come close to what I had in Michigan. White chocolate alone was simply too sweet so I added sour cream to tame the sweetness and add a bit of tang. The result is an utterly delicious mousse that would be happy to be served with fresh berries, booze-y cherries and just about any other garnish you can dream up. It’s perfect with the chocolate crepe.
Make ahead: The crepes can be made ahead and refrigerated for several days or frozen for a month. Assemble and bake just before serving.
Tip: Crepes freeze beautifully. Stack them between sheets of waxed paper. Place the stacks in Ziploc bags. Thaw at room temperature.
Word of caution: Crepe making is easy and just takes a little practice. Experienced or not, the first crepe will never turn out. In fact, the French have an expression about it. The first crepe is “pour du beurre” (for the butter).
In a food processor, combine the chocolate, vanilla and salt.
In a microwave-safe glass measure, heat 1 cup cream to just boiling. With the motor running, pour hot cream through the feed tube; process until chocolate is melted and smooth. Transfer mixture to a large bowl; cool to room temperature, stirring occasionally.
Stir in the sour cream.
In the bowl of an electric mixer beat 2 cups heavy cream with the sugar to form stiff peaks. Fold whipped cream into chocolate mixture. Chill several hours and up to overnight.
In a blender or food processor, combine all ingredients. Process just until smooth.
Cover and chill at least an hour and up to overnight.
Spray a 7-inch non- stick skillet with cooking spray; heat over medium heat. Add about 3-4 tablespoons batter; swirl to coat the pan. Cook about 1 minute. Turn and cook 30 seconds more. Transfer to a plate.
Continue with remaining batter.
Spoon some of the mousse just off center of each crepe; roll and place 2-3 filled crepes seam side down on a dessert plate. Dust with confectioners’ sugar and garnish with fresh berries.
|Yield:||aout 20 crêpes|
12 ounces white chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
1 cup heavy cream
½ cup sour cream
2 cups heavy cream
¼ cup sugar
1 1/3 cups whole milk, at room temperature
1 cup flour
¼ cup cocoa powder
3 tablespoons unsalted butter, melted
1 tablespoon sugar
½ teaspoon salt
Confectioners’ sugar and fresh berries
to you by Amy Tobin
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