If nothing says “I love you” like chocolate, then this Mille-Crepe is the best possible way to express your love. Twenty tender, buttery crepes with a hint of vanilla, alternating layers of rich chocolate mousse and raspberry preserves and topped with dark chocolate ganache and fresh raspberries. One bite, and you’re sure to hear “I love you too” 🙂
If you have never made crepes before, you should! There is nothing to be scared of, I promise, if you can flip an egg, you can make crepes (and I’m a crappy egg flipper). The easiest way to mix up the batter is to use a blender, but you could also mix by hand, just be sure to strain the batter through a sieve to avoid lumpy crepes. You don’t even need a special pan, I use a ceramic non-stick pan, but I have also used a copper bottomed small sauté pan. The beautiful thing about crepes is there is no end of combinations of fillings, so you can prepare an infinite number of desserts. Try homemade whipped cream and fresh berries, or Nutella with sliced banannas, or apple pie filling with salted caramel drizzled over the top. But for a truly sensational dessert, definitely go with chocolate mousse and raspberries.
Making mousse not your thing? You could substitute with the store-bought packets that you add to whipping cream, but if you take the time to make this mousse from scratch, you won’t regret it for one second. I like to use this recipe because it is made with dark chocolate and whole eggs rather than yolks, so for one thing, you aren’t stuck with a big bowl of leftover egg whites, and for another its healthier…or at least I like to tell myself it is. 😉