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1. In a large mixing bowl, add the pudding mix and coffee powder.
2. Stir to combine.
3. Blend in 1 quart of whipping cream and whip until smooth.
4. Whip the remaining cream until the mixture is stiff.
5. Fold the whipped cream gently into the chocolate mixture.
6. Blend thoroughly.
7. Divide the mousse among the crepes and roll up jelly-roll style.
8. Cover and chill.
Hot Chocolate Sauce:
1. In a small saucepan, melt the chocolate and butter.
2. Add the sugar and vanilla and stir until the sugar dissolves.
3. Stir in the evaporated milk until combined.
4. Serve the sauce warm over the top of the filled crepes.
5. Top with a small amount of whipped cream for garnish.
Crepes:
1. In a medium mixing bowl, combine all the ingredients and mix well with an electric mixer.
2. Heat an 8 inch frying pan with a little oil.
3. Pour just enough batter to form a very thin layer.
4. Tilt the pan so that the batter is evenly spread around the pan.
5. Cook the first side, then flip the crepe and brown the other side.
6. Repeat until all of the batter is used.
7. Stack the crepes in between layers of wax paper until ready to use.
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