Valentines Day Special Dessert!-Dark Chocolate Mousse Mesquite Crepe Cake
by Mike Neylan on Feb. 09, 2012, under Cooking
This is a great dessert to make on Valentines Day. Rich and decadent and the berries complement it very well
CHOCOLATE-MESQUITE CREPES
3/4 cup flour-1/4 cup Mesquite flour-4 Tbs cocoa powder-3 Tbs sugar-1/2 tsp baking powder-1/4 tsp salt-2 cups milk-2 Tbs vegetable oil-3 eggs
Combine dry ingredients in mixer bowl-blend on low and add milk, eggs and oil-Mix on medium speed for 5 minutes to blend well
Heat nonstick 8 inch pan over medium high heat for a few minutes-rub with oil soaked paper towel and ladle 1/4 cup into pan whil swirling to distribute evenly.
Shake pan and use rubber spatula to loosen and flip over-Transfer to paper towel lined plate and keep making crepes-Don’t worry if a few break there is extra batter for mistakes.
CHOCOLATE MOUSSE
12 oz Dark chocolate-12 oz unsalted butter-1 Tbs espresso powder-8 eggs seperated-2/3 cup sugar-1/4 tsp salt-2 cups heavy cream (half for garnish)-1/4 cup powdered sugar
Melt chocolate, butter and espresso powder in double boiler let cool for 10 minutes
In separate bowl whisk together egg yolks and sugar and add to chocolate mixture
Whip egg whites and salt in mixer until stiff peaks form
Whip cream and powdered sugar and reserve half in fridge for garnish later
Slowly fold egg whites into chocolate mixture a third at a time
Then fold in whipped cream carefully being careful not to lose volume-refrigerate for a few hours to firm for filling cake
CHOCOLATE GANACHE ICING
9 0z semi sweet chocolate-1 cup heavy cream
Over double boiler whisk chocolate and cream until glossy and smooth
Let sit at room temp while assembling cake
To assemble cake get 10 inch plate and put a crepe in middle, spread a small amount of mousse and level, keep adding crepes and layering cake making sure you keep it level
When done put in freezer for 1/2 hour and then pour a little ganache on top using spatula to run it all around the edges of cake and smoothing as it drips down.
Let cake set in fridge until ready to eat
Slice cake and garnish with mint leaves, berries and whipped cream-And don’t forget the Champagne!
Recipe Courtesy
