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1
Blend all ingredients (except last melted butter) in a blender for 25 seconds. Refrigerate for at least 2 hours.
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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.
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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.
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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.
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5
whisk the milk, rum, and vanilla into the chocolate, just until combined.
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6
Whisk in the egg yolks to the chocolate mixture, just until combined.
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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).
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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.
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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.
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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.
