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1
Line a mold with plastic wrap.
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2
I used a 18cm pound cake tin, but a Tupperware container is also fine.
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3
In a small dish, soften the gelatin powder in 1 tablespoon of water (not listed in the ingredients).
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4
Whip the heavy cream with a hand mixer until soft peaks form.
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5
Add the sugar to the egg yolk and beat until it becomes light colored.
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6
Beat the egg whites until stiff.
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7
When you turn the bowl over, the egg white shouldn't fall out.
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8
Be sure to wash and dry the beaters well between beatings.
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9
Put the chocolate in a dish and microwave for 2 minutes to melt.
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10
It may not be completely melted when you take it out of the microwave, but don't heat it any more, just stir it with a spoon until it's completely melted.
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11
Dissolve the softened gelatin from step 2 by microwaving it for 10 seconds.
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12
Add the Step 4 egg yolk mixture and the Step 6 chocolate in order to the Step 3 whipped cream, mixing after each addition.
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13
Add half of the Step 5 beaten egg whites and mix well with a rubber spatula.
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14
Lightly fold in the remaining egg whites, working quickly so the egg whites stay foamy.
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15
Pour the mixture into a mold and chill in the refrigerator for at least 2 hours.
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16
Make the crepes.
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17
Beat the eggs, add the sugar, milk, vegetable oil and flour and mix well until there are no lumps and the batter is smooth.
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18
Heat 1 tablespoon oil (not listed in the ingredients) in a pan and wipe the pan with a paper towel.
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19
Pour some batter in the pan and turn the pan to spread the batter.Cook both sides over low heat.
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20
When the crepe is cooked, cover with plastic wrap and cool.
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21
When the mousse has set, take it out of the fridge and cut it into 5 equal portions.
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22
To make clean cuts, heat a knife in hot water and dry it completely before cutting.
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23
Carefully wrap the mousse with the crepes.
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24
They're ready!
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25
Chill before serving.
