Jamocha Mousse Crepes

Rich, Creamy & good

• Ready In: 30 mins
• Yields: 20 Crepes

Ingredients

• 20  cooked  crepes (, see Chocolate Dessert Crepes or # 19097)
• 1 (6 ounce)  semisweet chocolate bars, broken into chunks or grated
• 4  egg yolks
• 2  tablespoons rum
• 1  teaspoon instant coffee powder
• 4  egg whites
• 1⁄2 cup sugar
•  whipped cream (optional)

Directions

1. In a saucepan melt the chocolate (low heat).
2. Add egg yolks, one at a time, beating very thoroughly after egg yolk is added Remove from heat, add rum& coffee powder.
3. In a separate bowl, beat egg whites until frothy, gradually add sugar, beat until stiff.
4. Stir a small amount of egg white into the chocolate& then fold the chocolate into the egg whites.
5. Fill the cooked crepes, fold over& chill.
6. If you wish serve with whipped cream.