hipped cream.
Fill cooked crepes, roll into cylinders, and
Prepare crepes (recipe follows)
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
ore minute.
Chocolate Mousse Filling-- Melt the chocolate.
In another
Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Melt butter in the saucepan and add sugar, instant coffee and cocoa. Blend thoroughly.
Gradually add the cream and cook over medium heat, stirring constantly, for about five minutes.
Remove from the heat and add the vanilla. Set aside.
Put small scoops of chocolate ice cream on each crepe and fold over.
Drizzle the hot fudge sauce over the crepes and sprinkle with chopped nuts. Serve immediately.
For the crepes, sift flour, cocoa powder and
Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Grate the chocolate and mix with the sugar, vanilla extract and boiling water. Beat until smooth.
Add the egg yolks one at a time beating well after each addition.
Beat the egg whites until stiff. Fold gently into the chocolate mixture. Refrigerate for two hours.
Fill each crepe with the chocolate mousse mixture and fold over.
Serve with whipped cream and sprinkle with chopped nuts.
Procedure for Chocolate Crepes:
Whisk together egg, sugar
Sift flour into a bowl. Add sugar then gradually whisk in milk and eggs until smooth. Whisk in chocolate. Set aside.
Heat a crepe pan or small frying pan over medium heat. Brush with a little butter. Pour 1/4 cup batter into pan, swirling to coat base. Cook for 1-2 mins per side. Set aside. Repeat with remaining batter.
Serve crepes folded and topped with whipped cream, raspberries and chocolate curls.
eavy cream. Whisk in melted chocolate. Set aside.
Heat a
Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper
Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix the cocoa, cornstarch and sugar together in a saucepan.
Add and little milk and blend thoroughly.
Gradually add the rest of the milk, mixing constantlly.
Place over a medium heat and cook, stirring continually, until the mixture is thick.
Add the nuts and mix well.
Fill the crepes with the chocolate nut mixture and roll up.
Place on dessert dishes and serve immediately with whipped cream, sprinkled with shaved chocolate.
hile preparing the rice and crepes.
Saute the chicken with
r vanilla, melted butter, and chocolate syrup, and stir. Whisk in
Sift flour and chocolate powder.
Mix with milk until batter is smooth.
Add sugar, 1/2 teaspoon vanilla, eggs and butter; blend well.
Make very thin crepes with batter; allow to cool.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup