For the berry sauce: Combine the frozen berries, sugar and 1/4 cup water in a saucepan. Bring to boil, then transfer to a blender
. Add the lemon juice
and blend to desired consistency.
For the chocolate mousse crepe: Melt
the chocolate chips
in a double-boiler over medium heat.
In a heavy-bottomed saucepan
over medium heat, combine 1 1/2 cups of the cream and the sugar. Heat, stirring constantly to avoid burning the cream, until the sugar is dissolved and cream is simmering. Remove from the heat.
Slowly temper the eggs with half of the heated cream mixture. Once the eggs
are tempered, add back to the saucepan. Place the saucepan back over the heat and whisk
until the custard has thickened enough to lightly coat a spoon
, just a few minutes.
into the melted chocolate and stir until combined. Stir in the vanilla and the set aside to cool to room temperature.
Once the chocolate custard has cooled, begin to prepare the whipped cream
. Whip the remaining 2 1/2 cups cream to soft peaks. Gently fold the whipped cream into the custard until fully incorporated. Refrigerate until ready to use. (The mousse
can be refrigerated up to 1 week.)
Prepare the crepe batter
according to package instructions. Spin the crepes on a griddle over medium heat.
While on the griddle, ladle some berry sauce into middle of each crepe. With a spatula
or fork, fold the crepe in half and then in quarters. Pull the crepe off the griddle
and top with a scoop of berries, a scoop of chocolate mousse and some toasted almonds.