Chocolate Mousse Crepes With Grand Marnier Sauce Recipe

How to Make Chocolate Mousse Crepes With Grand Marnier Sauce

1. **Grand Marnier Sauce:**
2. In a microwave-safe bowl, combine 2 tablespoons of butter and 1/4 cup granulated sugar. Microwave on high for 1 minute.
3. Add 1/2 cup heavy cream, 2 tablespoons Grand Marnier, and the zest of 1 orange.
4. Microwave for 2 minutes, stir, and microwave for another minute. Set aside.
5. **Chocolate Mousse Filling:**
6. Melt 6 ounces of semi-sweet chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
7. In a separate bowl, whisk together 1/4 cup granulated sugar and 3 large egg yolks. Gradually whisk in 6 tablespoons heavy cream.
8. 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.
9. Whisk half of 1 cup whipped heavy cream into the melted chocolate until combined. Gently fold this chocolate mixture into the egg yolk mixture.
10. Gently fold in the remaining whipped cream until just combined. Refrigerate until ready to use.
11. **Crêpes:**
12. In a medium bowl, whisk 2 large eggs until light and frothy.
13. 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.
14. Let the batter rest for 20 minutes. Strain through a fine-mesh sieve.
15. 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.
16. Cook for 1-2 minutes per side, or until golden brown. Repeat with remaining batter.
17. Let the crêpes cool completely.
18. **Assembly:**
19. Spread a generous amount of chocolate mousse onto each crêpe. Fold in half or into thirds.
20. Arrange the filled crêpes on plates. Drizzle with Grand Marnier sauce and garnish with orange segments.