Recipe Crepe Roses

1. 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.

2. 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.

3. 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.

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!

It's ready!