Decadent Chocolate Mousse Crepes with Citrus Grand Marnier Sauce
Indulge in a luxurious dessert that unites delicate crepes with rich chocolate mousse, drizzled with a vibrant Grand Marnier sauce that brightens every bite. This dessert is perfect for celebrating special occasions like Valentine's Day or an intimate dinner. The components can be prepared in advance, allowing you to simply assemble the dish and reheat the sauce when it's time to serve. Elevate your dining experience with this sinfully delightful treat that will leave your guests enchanted and calling for seconds!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
butter
1/2 cup (melted)
sugar
1 cup (divided)
heavy cream
1/2 cup (in sauce)
Grand Marnier
1 teaspoon (liquid)
orange zest
1 teaspoon (freshly grated)
bittersweet chocolate
6 ounces (melted)
sugar
1/4 cup (for mousse)
egg yolks
4 (separated)
cream
6 tablespoons (for mousse)
whipped cream
1 1/2 cups (lightly whipped)
eggs
4 (large)
milk
1 cup (whole)
salt
1 teaspoon (fine)
sugar
4 teaspoons (for batter)
flour
3/4 cup (all-purpose)
cocoa powder
1/4 cup (unsweetened)
orange slices
for garnish (fresh)
Instructions
1
To prepare the Grand Marnier Sauce, combine the butter and sugar in a microwave-safe bowl and heat on high for 1 minute until melted.
2
Stir in the heavy cream, Grand Marnier, and orange zest. Heat the mixture for an additional 3 minutes, stirring after 2 minutes, until well blended and slightly thickened. Set aside to cool.
3
For the chocolate mousse filling, begin by melting the bittersweet chocolate in a heatproof bowl over simmering water, stirring until smooth.
4
In a separate bowl, whisk together the sugar, egg yolks, and 6 tablespoons of cream. Place this mixture over simmering water, whisking continuously until it thickens slightly and coats the back of a spoon.
5
Once done, remove it from heat and gently fold in half of the whipped cream into the melted chocolate until well combined.
6
Then, fold in the remaining whipped cream until the mixture is smooth and airy. Chill the mousse in the refrigerator until ready to use.
7
Now prepare the crepes: whisk the eggs in a bowl, then add the milk and continue to whisk until fully combined.
8
Gradually whisk in the flour, cocoa powder, salt, and sugar until the batter is smooth. Let the batter rest for 20 minutes, then strain it to ensure a silky texture.
9
Heat a lightly greased crepe pan over medium heat. Pour 1 to 2 ounces of the crepe batter into the pan, swirling it to create a thin, even layer. Cook until the edges start to lift and the underside is lightly golden, then flip and cook for another 30 seconds. Repeat with the remaining batter, allowing the crepes to cool on a wire rack.
10
To assemble, take one crepe, place a generous amount of chocolate mousse in the center, and fold it over to encase the mousse. Repeat for all crepes.
11
To serve, arrange the filled crepes on dessert plates, drizzle with the warm Grand Marnier sauce, and garnish with fresh orange slices. Enjoy your decadent creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Mousse Crepes with Citrus Grand Marnier Sauce?
It is a luxurious dessert featuring delicate cocoa-flavored crepes filled with a rich chocolate mousse and topped with a bright orange liqueur sauce.
How do I make the Grand Marnier Sauce?
Combine butter and sugar in a microwave-safe bowl, heat until melted, then stir in heavy cream, Grand Marnier, and orange zest before heating for another 3 minutes until thickened.
What type of chocolate is used for the mousse?
The recipe calls for 6 ounces of bittersweet chocolate for a deep, rich flavor.
How is the chocolate mousse filling lightened?
The mousse is lightened by folding 1.5 cups of lightly whipped cream into a mixture of melted chocolate and cooked egg yolks.
Do I need to cook the egg yolks for the mousse?
Yes, whisk the egg yolks with sugar and cream over simmering water until the mixture thickens and coats the back of a spoon.
What are the ingredients for the chocolate crepe batter?
The batter consists of eggs, milk, flour, cocoa powder, salt, and sugar.
Why must the crepe batter rest?
The batter should rest for 20 minutes to allow the flour to hydrate, resulting in a better texture for the crepes.
Is it necessary to strain the crepe batter?
Yes, straining the batter is recommended to ensure the crepes have a silky, lump-free texture.
How much batter should be used for each crepe?
Pour approximately 1 to 2 ounces of batter into the pan for each crepe.
How long should each side of the crepe cook?
Cook the first side until the edges lift and the underside is golden, then flip and cook the second side for 30 seconds.
How do I assemble the crepes?
Place a generous amount of chilled chocolate mousse in the center of a crepe and fold it over to encase the filling.
Can this dessert be prepared in advance?
Yes, components can be prepared in advance, allowing you to assemble and reheat the sauce just before serving.
What occasions is this recipe suitable for?
It is perfect for special occasions like Valentine's Day or intimate dinner parties.
How should the dessert be garnished?
Arrange the filled crepes on plates, drizzle with warm sauce, and garnish with fresh orange slices.
What is the role of Grand Marnier in the recipe?
Grand Marnier provides a vibrant citrus and orange liqueur flavor to the dessert sauce.
What type of milk should be used for the crepes?
The recipe specifies using whole milk for the crepe batter.
How should the mousse be chilled?
The mousse should be refrigerated until it is set and ready to be used as a filling.
How do you melt the bittersweet chocolate?
Melt it in a heatproof bowl placed over simmering water, stirring until smooth.
What is the texture of the Grand Marnier sauce?
The sauce should be well-blended and slightly thickened after heating.
How many eggs are used in the crepe batter?
The recipe requires 4 large eggs for the crepe batter.
Is cocoa powder used in the mousse?
No, cocoa powder is used in the crepe batter, while bittersweet chocolate provides the flavor for the mousse.
What type of salt is recommended?
The recipe calls for 1 teaspoon of fine salt for the crepe batter.
How do you fold the cream into the chocolate?
Gently fold in half of the whipped cream first, then fold in the remaining half until smooth and airy.
What kind of pan is best for cooking the crepes?
A lightly greased crepe pan is recommended for the best results.
How much butter is in the citrus sauce?
The sauce requires 1/2 cup of melted butter.
Can the citrus sauce be reheated?
Yes, the sauce can be reheated when it is time to serve the dish.
What type of orange zest is needed?
The recipe calls for 1 teaspoon of freshly grated orange zest.
How many servings does this recipe make?
While the exact serving count isn't specified, the recipe uses 4 eggs and 3/4 cup flour for the batter, making several crepes.
Is the sugar in the recipe divided?
Yes, sugar is used separately in the sauce, the mousse, and the crepe batter.
What is the first step in making the mousse?
The first step is melting the bittersweet chocolate over simmering water.