Ingrédients pour Chocolate Mousse Crepes With Grand Marnier Sauce
- 2 tablespoons butter
- 1/4 cup granulated sugar
- Heavy Cream
- 2 tablespoons Grand Marnier
- zest of 1 orange
- Bittersweet Chocolate
- Egg Yolks
- 6 tablespoons heavy cream + 1 cup whipped heavy cream
- 2 large eggs
- 1 cup milk
- Salt
- Flour
- Cocoa Powder
- Orange Slice
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Comment préparer Chocolate Mousse Crepes With Grand Marnier Sauce
- **Grand Marnier Sauce:**
- In a microwave-safe bowl, combine 2 tablespoons of butter and 1/4 cup granulated sugar. Microwave on high for 1 minute.
- Add 1/2 cup heavy cream, 2 tablespoons Grand Marnier, and the zest of 1 orange.
- Microwave for 2 minutes, stir, and microwave for another minute. Set aside.
- **Chocolate Mousse Filling:**
- Melt 6 ounces of semi-sweet chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
- In a separate bowl, whisk together 1/4 cup granulated sugar and 3 large egg yolks. Gradually whisk in 6 tablespoons heavy cream.
- Place the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat.
- Whisk half of 1 cup whipped heavy cream into the melted chocolate until combined. Gently fold this chocolate mixture into the egg yolk mixture.
- Gently fold in the remaining whipped cream until just combined. Refrigerate until ready to use.
- **Crêpes:**
- In a medium bowl, whisk 2 large eggs until light and frothy.
- Gradually whisk in 1 cup milk, then add 1/2 cup all-purpose flour, a pinch of salt, and 1 tablespoon melted butter. Whisk until smooth.
- Let the batter rest for 20 minutes. Strain through a fine-mesh sieve.
- Heat a lightly oiled 8-inch crêpe pan or non-stick skillet over medium heat. Pour 1/4 cup batter onto the hot pan, tilting to spread thinly.
- Cook for 1-2 minutes per side, or until golden brown. Repeat with remaining batter.
- Let the crêpes cool completely.
- **Assembly:**
- Spread a generous amount of chocolate mousse onto each crêpe. Fold in half or into thirds.
- Arrange the filled crêpes on plates. Drizzle with Grand Marnier sauce and garnish with orange segments.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
179g
Fat
159g
Carbs
21g
