Sweet chocolate mousse crepes

By tcasteel2000

To lose annoying belly fat, but indulge your sweet tooth at the same time, try this delicious chocolate mousse served with sweet crêpes, whipped cream and grated dark chocolate.

Ingredients

• For Sweet Crêpes:
• 4 large eggs
• 2 Tbsp. cream
• 1/2 tsp. salt
• 1/2 tsp. vanilla extract
• Butter
• For Chocolate Mousse:
• 1/2 pint cold low-sugar whipping cream
• 1 tsp. vanilla extract
• 4 oz. dark chocolate (85% or greater),
• finely chopped
• 8 oz. cream cheese, softened
• 1/2 cup sour cream
• 1 tsp. instant espresso powder
• If you would like the crêpes a little sweeter, add 1 tsp. xylitol.
• If you would like the chocolate mousse a little sweeter, add 2 Tbsp. xylitol.

Details

Servings 1
Adapted from sharecare.com

Preparation

Step 1

For crêpes: Whisk together eggs, cream, salt, and vanilla extract (and xylitol, if you like) in a small mixing bowl until thoroughly blended. Heat an omelette pan over medium to medium-high heat. Lightly coat the bottom and sides of the pan with butter. Ladle a small amount of batter in the pan; about 2½ Tbsp. Tip the pan back and forth to thinly coat the bottom of the pan. Cook until set, and then lift and flip the crêpe, being careful not to tear it. Cook 1 minute more. Slide crêpe out of pan and onto a dish. Continue making crêpes until all of the batter is gone.

For mousse: In small mixing bowl, beat cream and vanilla together on high speed until almost stiff. Melt chocolate in the microwave in 15-second intervals, stirring after each, until melted. In a medium mixing bowl, beat softened cream cheese (and xylitol, if you like) for 3 minutes. Beat in sour cream and espresso powder. Add melted chocolate and beat until combined. Fold in a third of the whipped cream with a rubber spatula. Gently fold in remaining whipped cream until
just combined. Spoon into crêpes or pipe on top of crêpes and garnish with grated dark chocolate.