Ingredients
-
-
1/2
-
1
-
1/2
-
1
-
1
-
-
6
-
1/4
-
4
-
6
-
1 1/2
-
-
4
-
1
Directions
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 , this was as rich & delicious as the name implied I made two subs: I had no Grand Marnier (I know, kind of missing the point, right?) so used 1 tsp mint extract in place of the Grand Marnier and the orange zest, to make a mint sauce I also used whole wheat flour I would make this again with two changes: the salt in the crepes was too much, I’d put in 1/4-1/2 tsp at the most Also, the amount of sauce was excessive for the amount of crepes–I’d make 1/2 the amount at the most , this was as rich & delicious as the name implied I made two subs: I had no Grand Marnier (I know, kind of missing the point, right?) so used 1 tsp mint extract in place of the Grand Marnier and the orange zest, to make a mint sauce I also used whole wheat flour I would make this again with two changes: the salt in the crepes was too much, I’d put in 1/4-1/2 tsp at the most Also, the amount of sauce was excessive for the amount of crepes–I’d make 1/2 the amount at the most
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Steps
|
1
Done
|
Grand Marnier Sauce-- Mix Butter and Sugar Heat in Microwave Oven on High For 1 Minute. |
|
2
Done
|
Add Cream, Grand Marnier and Orange Zest. |
|
3
Done
|
Heat For 2 Minutes Stir and Heat For 1 More Minute. |
|
4
Done
|
Chocolate Mousse Filling-- Melt the Chocolate. |
|
5
Done
|
in Another Bowl Combine Sugar, Yolks, and 6 Tablespoons Cream, and Whisk Well Over Simmering Water to Cooking to Thicken. |
|
6
Done
|
Whisk Half the Whipped Cream Into the Chocolate, Then Fold Nto the Cream Mixture. |
|
7
Done
|
Add Remaining Whipped Cream and Fold in, Then Chill, Until Ready to Use. |
|
8
Done
|
For the Crepe Batter-- Whisk the Eggs Well Then Add the Milk and Whisk. |
|
9
Done
|
Whisk in Remaining Ingredients. |
|
10
Done
|
Let Sit 20 Minutes Then Strain. |
|
11
Done
|
Ladle Small Amounts (1 to 2 Ounces) of Crepe Batter Into Buttered Crepe Pan and Cook on Both Sides. |
|
12
Done
|
Repeat Until All the Batter Is Used. |
|
13
Done
|
Let the Crepes Cool Before Filling. |
|
14
Done
|
to Fill, Place Chocolate Mousse in Each Crepe and Fold It Over to Enclose the Mousse. |
|
15
Done
|
Spoon Some Grand Marnier Sauce Around the Crepes. |
