Thursday, February 23, 2017
French Crêpes, French Chocolate Mousse and French Ganache Hot Chocolate
French Crêpes are easier to make than you may think.
You can dust them with Confectioner's Sugar, drizzle them with Chocolate Syrup or spread them with your favorite Jam or Nutella.
Here's what you'll need:
1 - 12" Non Stick Skillet or a Steel French Crêpe Pan.
1 C All Purpose Flour. Spooned and leveled for a perfect Cup.
1 TBS Granulated Sugar
1/4 tsp Salt
1 1/2 C Whole Milk
4 Large Eggs
3 TBS Butter, melted + additional for the Pan.
In the Blender:
Purée until Smooth and Bubbling on the Top. (30 seconds)
Set aside to rest at room temperature for 15 minutes.
In the Pan on Medium Heat:
Preheat the Pan.
Lightly coat it with additional Melted Butter.
1/3 C Batter
Swirl to cover entire bottom of Pan.
Cook until Golden Brown. (2 - 3 minutes)
Loosen the edge with a Silicone Spatula.
With the help of your fingertips, Flip it Quickly.
Cook for 1 minute.
Slide onto a Platter.
Repeat by adding additional butter to the Pan and continue to use all of the Batter.
French Chocolate Mousse
1 Pound of Dark Chocolate, finely chopped.
2 TBS Butter
1 C Granulated Sugar, divided.
6 Egg Yolks
6 Eggs Whites
1 TBS Chocolate Liqueur
2 C Heavy Cream
In a Double Boiler or a Glass Heat Proof Bowl over a Saucepan of simmering water:
1/2 C Granulated Sugar
Do Not Stir.
Heat about 10 minutes until the Chocolate has melted.
Remove from Heat.
Stir well until it begins to thicken.
In a Stand Mixer with a Whisk Attachment:
Whisk on High until Soft Peak.
Remaining 1/2 C Sugar
Whisk well to Stiff Peak.
To the Chocolate Mixture:
1/3 of the Egg White Meringue.
Vigorously Whisk by Hand until completely incorporated.
Fold Gently with a Silicon Spatula until completely incorporated creating
a Pudding Consistency.
Spoon into a covered airtight container.
Refrigerate for 3 hours.
1/2 Hour before serving:
Whip the Heavy Cream.
Add 1 1/2 C of the Whipped Cream to the Chocolate.
Fold by hand until completely incorporated.
Divide among Bowls or Glasses and add a Dollop of the remaining Whipped Cream.
French Ganache Hot Chocolate (it's thicker and creamier than American Hot Chocolate)
Makes 4 -6 servings.
8 oz. Bittersweet Chocolate, Chopped.
1 3/4 C Whole Milk
1/2 C Heavy Cream
2 TBS Brown Sugar
1/2 tsp Vanilla
In a Saucepan on Medium Heat Low Heat:
Whisk until it comes to a Simmer .
It should be Creamy Smooth and begin to Thicken.
If it's too thin, simmer longer.
If it's too Thick, add additional Whole Milk.
Ladle into Mugs and Serve immediately.
Peace in the Kitchen!