Jamocha Mousse Crepes With Rum Dessert Crepes
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
directions
- Crepes:.
- In a medium bowl, beat eggs.
- Gradually add flour alternately with milk and water, then sugar.
- Beat with hand mixer, electric mixer, or whisk until smooth.
- Add rum and the melted butter;beat until blended.
- Refrigerate batter for 1 hour.
- Cook on upside down crepe pan or in an 8 inch traditional skillet.
- Filling:.
- In a saucepan, melt chocolate over very low heat.
- Add egg yolks, one at a time, beating afer each addition.
- Remove from heat.
- Blend in rum and coffee powder.
- Beat egg whites until frothy;gradually add sugar, beating until stiff.
- Stir a small amount of beaten egg whites into chocolate mixture; then fold chocolate mixture into remaining egg whites.
- Fill cooked and cooled crepes; fold over and chill.
- Serve topped with a dollop of whipped cream and grated chocolate curls.
- Mousse may also be poured into parfait glasses, chilled, and then topped with whipped cream and chocolate shavings.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas