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    Chocolate Mousse Filled Crepes

    Source of Recipe


    List of Ingredients


    1 t. unflavored gelatin
    1 T cold water
    2 T boiling water
    1/2 cup sugar
    1/2 cup unsweetened cocoa powder
    1 cup whipping cream
    1 t. vanilla

    16 to 18 Dessert Crepes

    (recipe follows)

    Rich Cocoa Sauce

    (recipe follows)

    For Chocolate mousse, in small mixing bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool.

    In large mixing bowl, stir together sugar and cocoa powder; add whipping cream and vanilla. Beat with electric mixer on low speed until thickened, scraping bowl occasionally; add gelatin and stir until well mixed. Cover and chill 30 minutes.

    Fold each crepe in half Pipe or spread about 1 1/2 T mousse onto each folded crepe; fold each crepe again. Drizzle sauce over crepes. Makes (16 to 18 crepes).

    Dessert Crepes: Combine 2 beaten eggs. 1 1/2 cups milk, 1 cup all-purpose flour, 2 T. sugar, 1T. cooking oil, and 1/4 t. salt; beat until mixed. Heat a lightly greased 8-inch crepe pan; remove from heat. Spoon in 2 T. batter; tilt pan to spread batter. Return to heat; brown one side only. Invert over paper towels to remove crepe. Repeat, greasing pan as needed.

    Rich Cocoa Sauce

    In a small saucepan, combine 1 cup sugar, 1/3 cup unsweetened cocoa powder, and 2 T cornstarch. Gradually add 2/3 cup evaporated milk and 1 T butter. Cook until bubbly. Cook 1 minute more. Stir in 1 t. vanilla. Serve warm.





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