“Anyone up for a double shot of chocolate? Make the chocolate crepes from Chocolate Crepe Batter. I included the 2 hour refrigeration time in the prep time as it is essential. This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great. Enjoy!”
READY IN:
2hrs 20mins
SERVES:
6
YIELD:
12 crepes
UNITS:
US

Ingredients Nutrition

  • 12 chocolate crepes (from recipe Nif's Chocolate Crepe Batter #354547)
  • 12 lb semisweet chocolate
  • 2 teaspoons sugar
  • 1 12 teaspoons vanilla extract
  • 12 cup boiling water
  • 5 eggs, separated
  • whipped cream
  • chopped nuts

Directions

  1. Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
  2. Grate the chocolate and mix with the sugar, vanilla extract and boiling water. Beat until smooth.
  3. Add the egg yolks one at a time beating well after each addition.
  4. Beat the egg whites until stiff. Fold gently into the chocolate mixture. Refrigerate for two hours.
  5. Fill each crepe with the chocolate mousse mixture and fold over.
  6. Serve with whipped cream and sprinkle with chopped nuts.

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