Chocolate Mousse in Crepe Cups
Author: Noteworthy Two: Recipes from Ravinia
Recipe type: Dessert
- Chocolate Mousse
- 12 oz Semi-Sweel Chocolate
- 9 Eggs (Separated)
- 2 Tbl Brandy (Generous Tablespoons)
- 3 Egg Yolks (Large)
- ⅔ cup Milk
- ⅔ cup Water
- 3 Tbl Vegetable Oil
- ¼ tsp Salt
- 1 cup Flour
- Sabayon Sauce
- 4 Egg Yolks
- ¾ cup Sugar
- ¾ cup Sherry
- ¼ cup Whipping Cream (Lightly Whipped)
- 2 cup Raspberries or Strawberries (Fresh & Optional)
- Chocolate Mousse: The day before serving melt chocolate over hot, not boiling, water in double boiler. Remove from heat. In medium bowl add small amount of chocolate to lightly beaten egg yolks. Add yolk mixture to chocolate and heat thoroughly. Cool, stirring occasionally. Blend in brandy. Fold in stiffly beaten egg whites. Cover and refrigerate overnight.
- Crepes: The day before serving blend egg yolks in medium bowl. Add milk, water, oil, and salt. Blend well. Gradually stir in flour. Cover and refrigerate overnight. Next day cook 5-inch-diameter crepes in non-stick skillet or hot greased crepe pan. Separate cooked crepes with wax paper or aluminum foil.
- Sabayon Sauce: In double boiler filled with hot, not boiling, water combine egg yolks, sugar and sherry. Beat until thick. Transfer top of double boiler to pan filled with ice.l Beat sauce until cold. Fold in cream. May be frozen.
- To Assemble: Arrange each crepe in greased muffin tin. Fill each crepe with chocolate mousse. Refrigerate several hours. Remove crepe from muffin tin. Serve in poos of sabayon sauce. Garnish with berries if desired.
Variation: With spoon or small spatula fill each crepe with 2 to 3 tablespoons mousse and roll up. Arrange seam side down on foil-lined baking sheet. (May be wrapped and frozen.) Refrigerate until served. To serve, place several tablespoons sauce on individual desert plate. Place 2 filled crepes in center of plate. Cover with more sauce. Surround with 3 or 4 berries.