Recipe courtesy of Caravan Crepes

Caravan Crepes' Sweet Chocolate Mousse Crepe

  • Level: Intermediate
  • Total: 2 hr 10 min (includes cooling time)
  • Active: 1 hr 10 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Berry Sauce:

12 ounces frozen berries (blackberries, blueberries and raspberries)

2 tablespoons sugar

2 teaspoons lemon juice

Chocolate Mousse Crepe:

1 pound semisweet chocolate chips

4 cups heavy cream (40-percent fat) 

1 cup sugar 

3 eggs, whisked 

1/2 tablespoon vanilla extract or liqueur of your preference 

Store-bought crepe mix 

Fresh berries, for garnish 

Slivered almonds, toasted, for garnish

Directions

  1. 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.
  2. For the chocolate mousse crepe: Melt the chocolate chips in a double-boiler over medium heat.
  3. 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.
  4. 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.
  5. Strain the custard into the melted chocolate and stir until combined. Stir in the vanilla and the set aside to cool to room temperature.
  6. 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.)
  7. Prepare the crepe batter according to package instructions. Spin the crepes on a griddle over medium heat.
  8. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.