Pancakes with chocolate mousse

Ingredients:

Filling (chocolate mousse)

• 170 g of chocolate with a pronounced bitter taste
• 3 heaping tablespoons of sugar
• 4 yolks
• 6 tablespoons heavy cream, plus 1.5 cups whipping cream

Chocolate pancakes

• 4 eggs
• 1 tbsp. plus 1 tbsp. l. milk
• 1 teaspoon of salt
• 4 teaspoons of sugar
• 3/4 cup flour
• 1/4 cup cocoa powder

Chocolate-mint bisque

• 1.5 cups cream
• 50 g butter
• 1/4 cup sugar
• A pinch of salt
• 1/4 vanilla pod
• 50 g dark chocolate, pre-chopped
• 2 drops of mint extract

Decoration

• Whole raspberries 500 ml.
• White chocolate shavings (about 1 cup)

Preparation:

1. To prepare the mousse, which will be the filling, melt the chocolate at 40-45 degrees.
2. In another bowl, combine the sugar, egg yolks, and 6 tablespoons of cream and stir over simmering water until the mixture thickens and forms a sabayon. Fold half the whipped cream into the chocolate, then carefully fold in the sabayon. Add the remaining cream and fold gently, then chill until ready to serve.
3. For pancake batter Beat the eggs well, then add the milk and beat again. Stir in the remaining ingredients. Let sit for 20 minutes.
4. For the bisque sauce Place all ingredients except the mint extract in a saucepan and bring to a boil. Turn off the heat, stir thoroughly, and then add the extract. Let cool overnight if making ahead. However, be sure to reheat the sauce before serving.
5. Place a small amount of pancake batter (30-50g) in a greased frying pan and fry on both sides. Continue until the batter is gone.
6. Chill the crepes before adding the filling. To add the filling, place a scoop of chocolate mousse into each crepe and roll it up. Serve 2 filled crepes per person. Drizzle the crepes with chocolate-mint sauce. Garnish with raspberries and sprinkle with chocolate shavings.