Recipe by Lorraine of AZ
One Phoenix homemaker developed a nifty business making these frozen crepe-wrapped mousse treats and selling them in one of our big shopping centers. The hand held treats were very popular; so, naturally, she would not divulge her recipe although she did talk about them on a local cooking show. This approximation is adapted from "Chocolate Mousse and Other Fabulous Chocolate Creations" by Betty M. Potter. It includes directions for turning this simple treat into an impressive company dessert. The yield is approximate. So, in fact, is the time. This is a long recipe but it is done in stages and none of the stages are really hard. Do this on a dreary day when there is nothing else to do and have them ready when you want them.
- 1 (6 ounce) package semi-sweet chocolate chips
- 1 1⁄2 teaspoons vanilla
- 1 dash salt
- 1 1⁄2 cups whipping cream
- 6 egg yolks
- 1 cup milk
- 1⁄2 cup flour
- 1⁄4 cup sugar
- 2 egg yolks
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon butter, melted
- 1 teaspoon vanilla
- melted butter
Creme Anglaise Sauce
- 4 egg yolks
- 1⁄2 cup sugar
- 1 1⁄2 cups half-and-half
- 1 tablespoon vanilla extract
Directions See How It's Made
- To make the mousse: combine chocolate chips, vanilla, and salt in a food processor and mix 30 seconds with the steel blade.
- Heat cream to boiling, and with the processor going, add cream to chocolate. Add egg yolks and process until smooth (about 10 seconds).
- Let mixture cool in the fridge until thickened.
- To prepare the crepes: combine milk, flour, sugar, eggs, cocoa, melted butter and vanilla in a blender (do NOT use food processor). Mix on low until combined; do not overblend. Allow batter to stand covered at least 1 hour.
- Brush a 6- to 8-inch crepe pan with melted butter and place over medium heat. When butter sizzles, pour about 1/4 cup of crepe batter into pan; swirl and pour excess back into blender jar. Cook until bottom darkens slightly and edges look dry. Be careful--cocoa burns easily.
- If desired, cook on reverse side approximately 1 minute. Turn out onto damp paper toweling and repeat process until all the batter is used. Grease the crepe pan as needed.
- Keep finished crepes covered with damp paper toweling.
- To prepare Chilly Willies: put one heaping tablespoon of mousse on each finished crepe; roll up cigarette fashion. Place on baking sheet and freeze.
- When frozen, place in plastic bags and keep in the freezer until wanted.
- Chilly Willies may be eaten as is for a snack, or they may be served with warm Creme Anglaise Sauce as a special dessert. To prepare the sauce: beat egg yolks and sugar together until pale yellow and thick. Heat cream to boiling point; slowly pour into the yolk mixture, beating constantly.
- Transfer to a saucepan and cook over low heat, stirring constantly until mixture thickens and coats a spoon (about 20 minutes). Remove from heat, beat a minute and add vanilla.
- To serve: remove Chilly Willies from freezer 10 minutes before serving time. Place 2 on a dessert plate and spoon warm sauce over the top.
- Note: Yes, this uses lots of egg yolks, leaving you with a dozen egg whites--enough to make a beautiful white or chocolate angel food cake!