Chocolate Mousse Crêpe Cake

4 pers.
35 min
5 min
Chocolate Mousse Crêpe Cake

Ingredients for :

4 people
Dark chocolate
170 g Dark chocolates
3 Units Eggs
Caster sugar
20 g Caster sugar

Method :

  1. Break 150g of chocolate into pieces and melt with Lightly Salted Moulded Butter in a bowl over a pan of simmering water. Mix together until smooth. Let cool. Add 2 egg yolks (set aside whites).
  2. Whisk the 3 egg whites vigorously, add sugar and continue whisking until the mixture sticks to the whisk. Gently fold the egg whites into the contents of the bowl. Refrigerate at least 1-2 hours.
  3. Place 11 L'Authentique Crêpes on a work surface, top them with chocolate mousse and stack them. Cover with the last crêpe. Refrigerate 1 hour covered with cling wrap. Sprinkle with remaining chocolate shavings and cut cake into slices.
  4. Enjoy!

Paysan Breton tip

This recipe can be made into rolls: cover the crêpes with chocolate mousse and roll them up! For a thicker consistency, the chocolate mousse can be made the day before.

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