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A delicate cocoa crepe with a sweet mascarpone cream filling.
FOR THE CREPES:
Place the oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes. (I used a 10-inch skillet instead.)
While the skillet is heating, whisk together the flour, 1 teaspoon of sugar, cocoa and salt in medium bowl. In a separate bowl, whisk together the milk and eggs. Add half of the milk mixture to the dry ingredients and whisk until smooth. Add the butter and whisk until incorporated. Whisk in the remaining milk mixture until smooth. Add the food coloring and whisk until blended.
Pour 1/4 cup of the batter into the far side of the pan and tilt and shake the pan gently until batter evenly covers the bottom of the pan. (I like to swirl mine!) Cook the crêpe without moving it until the top surface is dry and the crêpe starts to brown at the edges, loosening the crêpe from the side of the pan with a rubber spatula, about 25 seconds. Gently slide the spatula underneath the edge of the crêpe, grasping the edge with your fingertips, and flip the crêpe. Cook until the second side is lightly spotted, about 20 seconds.
Transfer the cooked crêpe to a wire rack, inverting it so the spotted side is facing up. Return the pan to the heat and heat for 10 seconds before repeating with remaining batter. As your crêpes are done, stack them on a wire rack.
FOR THE MASCARPONE FILLING:
In the bowl of your electric mixer, combine the mascarpone, 1/4 cup confectioner’s sugar, vanilla extract and orange zest. Blend until soft and creamy.
In a separate bowl, whip the remaining 1/4 cup of sugar with the heavy cream until stiff peaks form. Gradually fold the whipped cream into the mascarpone mix. Refrigerate until you are ready to use.
FOR THE GANACHE:
Place the chopped chocolate into a heatproof bowl. In a small saucepan, bring the heavy cream to just a boil. Pour the hot cream over the chocolate and let it sit for 2 minutes. Add the butter and whisk until smooth. Let it sit at room temperature to cool, stirring often.
Place a crêpe on a plate with the inside facing up. Spoon the filling into a piping bag fit with a large decorative tip. Pipe a line of filling down the center of the crêpe. Fold the crêpe sides together. Drizzle with chocolate ganache. Sprinkle with powdered sugar if desired. Serve immediately.
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!