Chocolate Mousse Crepe Cake Recipe

Chocolate Mousse Crepe Cake is a decadent and beautiful dessert made of delicate crepes layered with rich chocolate mousse. This cake is perfect for special occasions or whenever you want to impress your guests with something both indulgent and elegant.

Ingredients:

For the Crepes:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3 large eggs
• 1 1/2 cups milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Butter or oil for cooking the crepes

For the Chocolate Mousse:

• 8 oz semisweet or bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar (optional, for sweetness)

For the Whipped Cream (optional topping):

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Make the Crepes:

• In a medium bowl, whisk together the flour, sugar, and salt.
• In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
• Gradually add the wet ingredients into the dry ingredients, whisking to combine. The batter should be thin and smooth. If it’s too thick, add a little more milk to thin it out.
• Let the batter rest for about 30 minutes, or cover and refrigerate it for up to 24 hours (this helps the crepes cook more evenly).
• Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.
• Pour about 1/4 cup of the batter into the pan and swirl to spread it evenly across the surface.
• Cook for 1-2 minutes until the edges of the crepe lift slightly, then flip it and cook for another 30 seconds to 1 minute. Repeat with the remaining batter, stacking the crepes as you go.
• Allow the crepes to cool completely.

2. Make the Chocolate Mousse:

• Melt the chopped chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring until smooth. Set aside to cool slightly.
• In a separate bowl, whip the heavy cream with vanilla extract and powdered sugar (if using) until soft peaks form.
• Gently fold the whipped cream into the melted chocolate in batches until fully incorporated. Be careful not to deflate the whipped cream.
• Refrigerate the mousse for at least 30 minutes to firm up before assembling the cake.

3. Assemble the Crepe Cake:

• Place one crepe on a serving platter. Spread a thin layer of chocolate mousse on top of the crepe, smoothing it out to the edges.
• Add another crepe on top of the mousse and repeat the process, layering crepes and mousse until all the crepes and mousse are used up. You should end with a layer of mousse on top.
• Refrigerate the cake for at least 2-3 hours or overnight to allow the mousse to set and the flavors to meld.

4. Whipped Cream Topping (optional):

• Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
• Spread or pipe the whipped cream on top of the cake before serving, if desired.

Tips:

• For extra flavor: You can add a splash of liqueur like Kahlúa, Baileys, or Chambord to the mousse for an added depth of flavor.
• Decorating: Top the cake with shaved chocolate, cocoa powder, or fresh berries for a more elegant finish.
• Make ahead: This cake is great for making in advance. It actually tastes better after being chilled for several hours or overnight.
• Customization: If you prefer a different mousse flavor, you can swap the chocolate for coffee, caramel, or any other favorite flavor.

Enjoy this Chocolate Mousse Crepe Cake—a show-stopping dessert with layers of light, tender crepes and silky chocolate mousse!