Sunday, January 30, 2011
Mousse Filled Crepes With White Chocolate Sauce
For the mousse recipe,see Mini Chocolate Mousse Cups on yesterday's blog.Now for the crepes:
1 tsp. vegetable oil
Mix all of the ingredients together to make a thin batter.Melt 1 tbsp. butter in a non-stick skillet.Place approximately 1/4 c. batter in th center of the pan and swirl to form a circle(it does not have to be perfect)!Cook over medium heat for about 1 minute,then turn over and cook for another 30 seconds.Repeat with all of the batter.This makes 12 crepes.
Now for the white chocolate sauce:
8 oz. of good quality white chocolate,chopped
Pour the cream into a saucepan and bring to a boil.Remove from the heat.Place the white chocolate in a stainless steel bowl and pour the hot cream over it.Cover the bowl(not touching the chocolate mixture),with plastic wrap and let sit 5 minutes.After the 5 minutes,whisk the mixture to make sure the chocolate is melted & smooth. Cover with wrap again and place the stainless steel bowl into a larger bowl filled with ice & cold water,and let sit for 15 minutes.Remove the plastic & stir in the vanilla.At this point,the sauce can be stored in the refrigerator for 2 days.
To assemble,place one crepe on a flat surface.Spoon the chocolate mousse down the center and roll up.The amount is up to you,but I usually use about 2-3 tbsps..it depends on the size of your crepes.On the serving dish ,spoon enough white chocolate sauce to cover the bottom of the plate.Place the filled crepe on top of the sauce.Sprinkle with a little powdered sugar,and garnish wotha strawberry or raspberries.Enjoy!!
**Crepes can be made ahead ,and frozen until needed.Just put a piece of parchment of wax paper between each crepe,and place in a freezer bag.