Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenDesserts - Crepes - Triple Chocolate Crepes
Famous Authors (View All Authors)
Desserts - Crepes -  Triple Chocolate Crepes Post by :megbiz Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2802

Click below to download : Desserts - Crepes - Triple Chocolate Crepes (Format : PDF)

Desserts - Crepes - Triple Chocolate Crepes

1/2 cup flour
2 Tbl. unsweetened cocoa
2 eggs
1 tsp. instant coffee granules
2 tsp. Amaretto or other almond liqueur
1/4 cup sugar
1 cup milk
1 tsp. vanilla
1 Tbl. melted butter (unsalted)

Chocolate Mousse:
2 cups chocolate chips
2 Tbl. Amaretto
2 tsp. vanilla
Dash salt
1 1/2 cups heavy cream, heated to the boiling point
6 egg yolks

White chocolate sauce:
10 ounces white chocolate, chopped
1 cup heavy cream

Place all crepe ingredients in a blender; blend 30 seconds. Allow batter to rest 30 minutes before using.

Warm an 8-inch crepe pan or skillet over low heat; brush lightly with butter. Pour 2 T batter into the pan; swirl pan to spread the batter evenly. Cook until the bottom of the crepe is lightly browned. Remove crepe (Do not cook second side). Repeat until all batter is used. Makes 18 crepes.

Mousse: Place chocolate chips, Amaretto, vanilla, salt, and cream in a blender. Blend 45 seconds. Add egg yolks; blend 30 seconds. Chill well.

Sauce: Place white chocolate and cream in a saucepan. Stir over low heat until chocolate is melted.
Place 2 T mousse on the uncooked side of each crepe; roll up. To serve, allow 2 crepes per person; spoon 2 to 3 T sauce over crepes.

You can make the mousse a day ahead, as well as the crepes and fill them shortly before serving.
If you like this book please share to your friends :

Desserts - Almond-peach Crumble Desserts - Almond-peach Crumble

Desserts - Almond-peach Crumble
3 c Sliced peaches2 c AM Oat Bran 1/2 c AM Oat Flakes 1/2 c AM Whole Wheat Pastry Flour 1/4 c Slivered almonds 1/2 c Honey or maple syrup 1/2 c AM Sesame Tahini 1 ts Almond extract Place peaches in a square casserole dish. Combine next four ingredients. Mix sweetener, tahini, and almond extract together, then work both mixtures together until crumbly. Spread evenly over peaches, and bake at 375 F. for 35 minutes or until golden.

Desserts - Sweet Crepes With Chocolate Topping Desserts - Sweet Crepes With Chocolate Topping

Desserts - Sweet Crepes With Chocolate Topping
Crepes: 1 cup all purpose flour 2 tablespoons sugar 3 eggs 2 egg yolks 1 3/4 cups plus 2 tablespoons milk 2 tablespoons cognac or brandy 1 tablespoon finely grated orange or lemon peel pinch of salt Topping: 4 ounces semisweet chocolate, grated 1 tablespoon sugar 2 tablespoons (1/4 stick) unsalted butter, cut into pieces For Crepes: Combine flour and sugar in large bowl. Make well in center. Add eggs, yolks and 1/2 cup milk to bowl, whisking flour in slowly until mixture is smooth and shiny. Gradually whisk in remaining milk with cognac.Stir in peel and salt.