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1
For the mousse filling, melt the chocolate to 104 to 113 degrees F.
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2
In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon.
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3
Whisk half the whipped cream into the chocolate, then fold in the sabayon.
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4
Add remaining whipped cream and fold in, then chill, until ready to use.
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5
For the crepe batter, whisk the eggs well then add the milk and whisk.
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6
Whisk in remaining ingredients.
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7
Let sit 20 minutes then strain.
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8
For the bisque, put all the ingredients in a pot except the extract and bring to a boil.
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9
Turn off the heat and whisk well to incorporate the chocolate then add the extract.
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10
Chill over night if making ahead of time.
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11
When ready to serve, warm the bisque through.
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12
Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides.
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13
Repeat until all the batter is used.
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14
Let the crepes cool before filling.
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15
To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse.
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16
Serve 2 filled crepes per person.
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17
Spoon some chocolate mint bisque over and around the crepes.
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18
Sprinkle with raspberries and white chocolate shavings.
