Ingredients for 8 people
2 cups dark chocolate, melted
10 eggs, separated
2 cups flour
4 eggs
2 1/3 tablespoons sugar
1 1/4 cups milk
1 cup raspberry coulis
3 1/2 tablespoons butter
1 cup raspberry jam
Mint leaves, for garnish
Tools
Plastic wrap
Ladle
Crepe pan
Hand mixer
Whisk
Step 1/4
Cover the inside or a large mixing bowl with plastic wrap. Set aside. In another bowl, melt 2 cups of chocolate and add egg yolks. Mix well and set aside. Whip egg whites until stiff and slowly incorporate the egg whites into the chocolate mixture with a whisk. Pour the chocolate mousse into the plastic wrap lined bowl and freeze for 2 hours.Step 2/4
In a bowl, combine flour, eggs and sugar. Add milk and whisk to make a smooth batter. Add raspberry coulis and butter. Pour 1 ladle full of batter into the crepe pan and cook until done. Make 10 crepes.Step 3/4
Cut each crepe into 4 strips and drizzle a line of raspberry jam in the center of each strip. Roll 1 strip and continue adding the additional 3 strips to the first roll to form roses. Repeat these steps for all 10 crepes.Step 4/4
Unmold the chocolate mousse by placing a plate on top of the bowl and turning it upside down. Remove the plastic wrap. Place the crepe roses on the mousse and garnish each rose with mint leaves. Enjoy!
