Dark Chocolate Cheese Cake Mousse Crepes~ I apologize for the delay in posting during this last week but I bring you dark chocolate so … that’s ok, right? I haven’t posted as of late, not for lack of eating or drinking mind you … but, for being swamped with visitors and birthday parties galore AND one of my favorite people just turned the BIG six. Crazy how the days feel so long at times but the years really do fly by. This along with the fact that Valentine’s Day is upon us has gotten me thinking a lot about that one little word … LOVE. I had the chance to spend an entire day with my not-so-little-one, we completely unplugged, did whatever he wanted, and just enjoyed the beautiful day together. My heart is so full from the thought of this sweet boy and I feel so lucky just to even know him and have him as part of my life. To celebrate love, and one of his favorite food groups, I made these Dark Chocolate Cheese Cake Mousse Crepes. Fresh whipped dark chocolate mingling in with crepes and fresh whipped cream equals another kind of love in my book –– the chocolate-y goodness kind.
Fresh crepes ready to roll.
Fold in the melted dark chocolate.
Add the filling to the crepes and dap with a little on top to create the ‘glue’.
Fold over the other side and gently press down.
Top with fresh whipped cream and don’t forget the sprinkles, xo.
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the nutmeg and butter; beat until smooth.If needed add a bit more (1-2 Tbs) water for thinner consistency. Heat a lightly oiled small pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about 1 minute. Remove from heat and repeat until batter is gone.
for the dark chocolate mousse
Place chocolate and salt into a medium bowl and place into a water bath over medium high heat. Stir while chocolate begins to melt and keep stirring until completely melted. Set chocolate aside to cool completely. Once cooled, combine cream cheese and powdered sugar in a large mixing bowl and mix on medium high speed until light and fluffy –– about 2-4 minutes. In another bowl, add whipping cream and sugar and mix together until light and fluffy on high speed -- about 8-12 minutes. Once whipped fold half into into the cream cheese mixture until well combined and set the remaining half of the whipped cream aside for serving. Next, pour in the cooled melted chocolate and continue to stir until well combined.
Place one crepe flat out onto a plate or flat surface. Spoon about 3-4 heaping Tablespoons of chocolate mousse mixture into the middle of the crepe and spread out evenly to the edges of the crepe creating a 'log' like shape. Fold one side of the crepe up, then dap a touch of the mousse mixture onto the outside of the top of the fold -- to create the 'glue'. Fold the other side of the crepe up and gently press down into the prepared 'glue'. Continue to assemble the crepes using the same process. Top with fresh whipped cream and sprinkles. Grab some spoons and serve.