-
1
MOUSSE: In medium saucepan, combine chocolate, lowfat milk and coffee granules.
-
2
Cook and stir over low heat till chocolate melts.
-
3
Remove from heat.
-
4
Stir about half the mix into the egg yolks; return all to saucepan.
-
5
Bring to gentle boil; cook and stir 2 min more.
-
6
In a saucepan, combine the sugar and 1/4 c. water.
-
7
Cook over high heat without stirring till a candy thermometer registers 234 degrees (soft ball stage).
-
8
Meanwhile, beat egg whites to soft peaks.
-
9
Slowly pour warm syrup into egg whites, beating constantly, till mix is stiff and shiny.
-
10
Fold into chocolate mix.
-
11
Cover and chill.
-
12
Whip cream till soft peaks form.
-
13
Gently fold whipped cream into cooled mousse.
-
14
Refrigeratefor several hrs or possibly overnight before filling chocolate crepes.
-
15
CREPES: In a food processor bowl, combine flour, lowfat milk, cocoa pwdr, yolks, Fra Angelico, sugar and 3/4 c. water; process till well combined.
-
16
Pour in melted butter and process till mixed.
-
17
Cover and chill 2 hrs before cooking, if you like.
-
18
Heat a lightly greased 6-inch skillet.
-
19
Remove from heat.
-
20
Spoon in about 2 Tbsp.
-
21
butter; lift and tilt skillet to spread batter.
-
22
Return to heat and brown on one side only.
-
23
Invert pan over paper towels; remove crepe.
-
24
Repeat with remaining batter, greasing skillet occasionally.
-
25
(To freeze, double wrap after crepes are cold.
-
26
Defrost overnight before using.
-
27
HAZELNUT Warm FUDGE SAUCE: In a saucepan, cook 1 c. whipping cream, 1/2 c. unsalted butter and salt over medium heat till butter is melted and cream is barely boiling.
-
28
Add in both sugars and stir till dissolved.
-
29
Reduce heat and add in cocoa pwdr, whisking till smooth.
-
30
Remove from heat.
-
31
Add in toasted hazelnuts.
-
32
Serve immediately or possibly cold and chill or possibly freeze.
