hipped cream.
Fill cooked crepes, roll into cylinders, and
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.
Make one recipe of Recipe #364355 (crepes).
Chop the mushroom stems
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.
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.
double boiler, combine the chocolate, butter, coffee, and rum. Set
ee note in my Chocolate Tart Dough recipe regarding this step.)
Add milk, sour cream, melted chocolate, butter, eggs, and vanilla.
ore. Spread a portion of chocolate-hazelnut spread on the crepe
nch springform pans.
Microwave chocolate squares in a microwave-safe
Melt 2 teaspoons butter.
Put flour, sugar, egg, 1/3 cup milk, melted butter and salt in processor and whip until smooth.
Let stand at least 1 hour.
Melt chocolate with 2 tablespoons butter. Stir in corn syrup, 2 tablespoons milk and another pinch of salt. Bring to boil, then simmer until thick, about 2 minutes.
Stir in vanilla.
Oil a small frypan (medium-high heat).
Pour 3 tablespoons batter and swirl to coat bottom evenly.
Cook until brown; turn and brown other side.
Repeat with remaining batter.