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Crêpes and Chocolate Mousse Cake

Name: Crêpes and Chocolate Mousse Cake
Prep time: 60 min
Yield: 4
Ingredients: Mousse:; 50.00 g Charentes-Poitou Butter PDO; 50.00 g Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 200.00 g Dark Chocolate Cooking Bars; x 4.00 eggs; 50.00 g Icing sugar; 1.00 pinch Fleur de sel de Guérande sea salt PGI; Crêpes (makes 16:); 125.00 g Plain flour; x 2.00 eggs; 350.00 ml Milk; 2.00 tbsp cacao; 2.00 tbsp Charentes-Poitou Butter PDO; 2.00 tbsp Caster sugar; 1.00 pinch salt; Extra butter for cooking

By Valentine Benoist, Editor

Now, this is indulgent! But then it’s no secret that French desserts always are.

Preparation time

60 min

Ingredients For

Mousse:
Charentes-Poitou Butter PDO

1.70 oz See the article
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

1.70 oz See the article
Sweet products

Dark Chocolate Cooking Bars

7 oz See the article
eggs x 4
Icing sugar 1.70 oz
Sauces & condiments

Fleur de sel de Guérande sea salt PGI

1 pinch See the article
Crêpes (makes 16:)
Plain flour 4.40 oz
eggs x 2
Milk 8.40 fl oz
cacao 2 tbsp
Charentes-Poitou Butter PDO

2 tbsp See the article
Caster sugar 2 tbsp
salt 1 pinch
Extra butter for cooking

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Preparation

Make the crêpes: Whisk the eggs, flour, salt, cacao and sugar in a bowl. Add the milk and melted butter, and finish your liquid batter. Heat up a pan under medium heat, brush the bottom with butter and pour one ladle of batter onto the pan. Cook for two minutes on each side. Repeat until you run out of batter.

Make the mousse: using the microwave or a bain-marie, melt the butter and chocolate together. Separate the egg whites from the yolks, keeping each in two large bowls. Add a pinch of the egg whites and whisk using an electric mixer, until stiff. Set aside.

In the egg yolks bowl, add the icing sugar and crème fraîche and blend well. Then add the melted chocolate and butter mix. Pour this mix in the egg whites, incorporating it gently with a spatula. Finish with a pinch of fleur de sel.

Make the crêpes cake : on a plate, lay one crepe and spread a thin layer of chocolate mousse on top. Add a crêpe on top. Repeat until you run out of chocolate mousse, finish with a crêpe on top. Let it set in the fridge for 1h before serving.