Spicy Chocolate Mousse Crepe Cake Recipe

Name: Spicy Chocolate Mousse Crepe Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spicy Chocolate Crepes; 1 1/2 cups all purpose flour; 1/2 cup good quality dutch processed cocoa powder; 1 1/2 teaspoons ground corriander; 2 teaspoons cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon kosher salt; 2 tablespoons sugar; 2 cups whole milk; 3 eggs; 1 teaspoon vanilla extract; 5 tablespoons unsalted butter, melted and cooled; 3 tablespoons unsalted butter, melted and cooled; Ginger-Anise Infused Chocolate Mousse and Assembling Cake; 12 ounces bittersweet chocolate, finely chopped; 2/3 cup whole milk; 2 tablespoons ginger, peeled and thinly sliced; 2 star anise pods; 2 large egg yolks; 4 large egg whites; 3 tablespoons sugar; 1 teaspoon vanilla; 1 tablespoon dark rum; 1 cup heavy whipping cream; 2 tablespoons sugar; crystallized ginger and shaved chocolate, to garnish

Servings: persons

Spicy Chocolate Crepes
1 1/2 cups all purpose flour
1/2 cup good quality dutch processed cocoa powder
1 1/2 teaspoons ground corriander
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
2 tablespoons sugar
2 cups whole milk
3 eggs
1 teaspoon vanilla extract
5 tablespoons unsalted butter, melted and cooled
3 tablespoons unsalted butter, melted and cooled
Ginger-Anise Infused Chocolate Mousse and Assembling Cake
12 ounces bittersweet chocolate, finely chopped
2/3 cup whole milk
2 tablespoons ginger, peeled and thinly sliced
2 star anise pods
2 large egg yolks
4 large egg whites
3 tablespoons sugar
1 teaspoon vanilla
1 tablespoon dark rum
1 cup heavy whipping cream
2 tablespoons sugar
crystallized ginger and shaved chocolate, to garnish

1
Blend all ingredients (except last melted butter) in a blender for 25 seconds. Refrigerate for at least 2 hours.
2
Heat a 10 inch skillet over medium heat. Brush with melted butter and pour in 1/3 cup of the crepe batter, swirling the batter quickly to coat the bottom of the pan. Cook for 1 minute, until set. Flip and cook for 45 seconds. Remove to sheet pan to cool Should yield 10 crepes.
3
Place the milk, ginger and anise in a small saucepan and heat over medium high to bring to a boil. Stir the mix carefully while heating to avoid scalding. When the mixture boils, remove from heat and let steep for 15 minutes. Strain the solids from the milk.
4
Heat chocolate in a microwave safe bowl - 30 second intervals, stirring after each heating. When the mixture was almost melted (about 2.5 minutes for me) remove and continue to stir and use the residual heat to finish melting.
5
whisk the milk, rum, and vanilla into the chocolate, just until combined.
6
Whisk in the egg yolks to the chocolate mixture, just until combined.
7
In a stand mixer with a whisk attachment (or a bowl and a hand mixer), beat the egg whites at medium until medium peaks. Add the sugar and increase speed to medium high until stiff peaks (but still remain glossy).
8
Add 1/4 of egg whites to chocolate - folding in to lighten the entire mixture. When it is well combined, add the remaining egg whites - folding using a J-shaped motion to very carefully combine. Stop when you have the mixture just combined. Chill for one hour - not more or the mixture will become dense and difficult to spread.
9
Assembly - place one crepe down, spread (gently) about 1/3 to 1/2 cup of mousse mixture, cover with another crepe - repeat until the tower is complete.
10
Whip the heavy cream and sugar to stiff peaks. Top the crepe tower with whipped creme, caramelized ginger (chopped) and more shaved chocolate. Chill for 30 minutes before serving.

1601

kcal

Calories

100

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Spicy Chocolate Crepes, 1 1/2 cups all purpose flour, 1/2 cup good quality dutch processed cocoa powder, 1 1/2 teaspoons ground corriander, and more.

Yes, Spicy Chocolate Mousse Crepe Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spicy Chocolate Mousse Crepe Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions