frozen chocolate crepes

Categories: Desserts, Posted by Sandy Bergsten

For Mousse:


12 oz semisweet chocolate chips

1 ½ tsp vanilla

pinch of salt

1 ½ cups whipping cream- heated jus to the boiling point

6 egg yolks



Combine chocolate, vanilla, salt in the bowl of a cuisnart. Pulse for 30 seconds. With motor running pour hot cream in a steady stream for 30 seconds. Add the yolks, pulse for 5 seconds. Cool.


For Crepes:


2 eggs

½ cup flour

¼ cup sugar

2 T unsweetened cocoa

1 cup milk

1 Tbsp melted butter

1 tsp vanilla



In the bowl of an electric mixer combine the eggs and flour. Add the sugar and cocoa. Gradually pour in the milk beating continuously. Ad the butter and vanilla and beat until well mixed.


Allow to stand covered for one hour.

Heat a nonstick 8” crepe pan over medium high heat. Butter lightly.

Pour ¼ cup batter into pan, swirl, pour off excess. Cook one minute.

Place on a paper towel lined baking sheet. Repeat with remaining batter.


For Vanilla Cream


1 cup heavy cream

1 Tabsp powdered sugar

½ vanilla bean, split and scraped



In the bowl of an electric mixer beat the cream, sugar and inside of the vanilla bean until soft peaks form.

Can be made earlier in the day, covered and refrigerated.


To assemble:

Place 1 Tbsp mousse on each crepe. Roll up. Place seam side down on a baking sheet. Cover and freeze until firm. If made ahead of time, rewrap individually and place in a an airtight Ziploc bag.

Thaw crepe slight. Place one crepe on each plate. Spoon sauce over center. Serve with a few fresh raspberries.


Makes 12 crepes

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