Pancakes with chocolate mousse

Votes: 2

Time: 1 hour 10 min.
Complexity: average
Servings: 6

A fascinating variation on the chocolate pancake recipe, served in a style worthy of any restaurant. These pancakes are truly "chocolate with chocolate underneath the chocolate." The chocolate mousse filling is made with dark chocolate, which helps prevent overly sweet and cloying flavors. And the mint extract in the chocolate-mint sauce adds a fresh and light flavor. Garnishing the pancakes with juicy raspberries and white chocolate shavings completes the picture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling (chocolate mousse)

170 g of chocolate with a pronounced bitter taste
3 heaping tablespoons of sugar
4 yolks
6 tablespoons heavy cream, plus 1.5 cups whipping cream

Chocolate pancakes

4 eggs
1 tbsp. plus 1 tbsp. l. milk
1 teaspoon of salt
4 teaspoons of sugar
3/4 cup flour
1/4 cup cocoa powder

Chocolate-mint bisque

1.5 cups cream
50 g butter
1/4 cup sugar
A pinch of salt
1/4 vanilla bean
50 g dark chocolate, pre-chopped
2 drops of mint extract

Decoration

Whole raspberries 500 ml.
White chocolate shavings (about 1 cup)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: dark chocolate, sugar, eggs, cream, milk, premium flour, cocoa, butter, vanilla pod, dark chocolate, mint extract, raspberry, white chocolate

Cooking the dish according to the recipe:

To prepare the mousse, which will be the filling, melt the chocolate at 40-45 degrees.
In another bowl, combine the sugar, egg yolks, and 6 tablespoons of cream and stir over simmering water until the mixture thickens and forms a sabayon. Fold half the whipped cream into the chocolate, then carefully fold in the sabayon. Add the remaining cream and fold gently, then chill until ready to serve.

For pancake batter Beat the eggs well, then add the milk and beat again. Stir in the remaining ingredients. Let sit for 20 minutes.
For the bisque sauce Place all ingredients except the mint extract in a saucepan and bring to a boil. Turn off the heat, stir thoroughly, and then add the extract. Let cool overnight if making ahead. However, be sure to reheat the sauce before serving.
Place a small amount of pancake batter (30-50g) in a greased frying pan and fry on both sides. Continue until the batter is gone.
Chill the crepes before adding the filling. To add the filling, place a scoop of chocolate mousse into each crepe and roll it up. Serve 2 filled crepes per person. Drizzle the crepes with chocolate-mint sauce. Garnish with raspberries and sprinkle with chocolate shavings.

Author of the recipe - Gail Gand (USA) is the pastry chef and co-owner of the Chicago restaurant TRU.

Categories:

recipe / Festive dishes / Desserts / Pancakes, fritters, waffles, sandwiches

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