Monday, March 12, 2012

More Chocolate Surprises

Chocolate is once again in the air or is that love. Hmmmmmm, I definitely think it’s chocolate--that luscious seductive Mayan treat that makes so many weak in the knees. In search of another tasty chocolate treat, I go into the Foodgasm test kitchens and out comes this new sexy dessert. It’s Chocolate-Mascarpone Crepes with Strawberry Sauce.

It’s a fun and slightly naughty dessert. The flames from the strawberry sauce combine so well with the cool chocolate crepes and sweet creamy mascarpone filling. This dessert can be made ahead and the sauce flamed at the last minute, a perfect one for showing off on date night or to wow a crowd. So here it is, a dessert to make them say “Oh Yeah” and “Yes, Yes, Yes”! I hope you enjoy your sexy (and oh so naughty) chocolate Foodgasm!

Chocolate-Mascarpone Crepes with Strawberry Sauce   


  • Chocolate Crepes, see recipe below
  • 1 cup (8 ounces) mascarpone cheese, softened at room temperature
  • 1/2 cup sour cream
  • 1/4 cup plus 2 tablespoons confectioners' sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter
  • 1 1/2 cups thinly sliced hulled strawberries
  • 3/4 cup sugar or agave syrup
  • 6 tablespoons Kirsh (cherry liquor)
  • 6 tablespoons brandy
  • 1-2 teaspoons corn starch mixed in cold water
  • Cocoa powder, for dusting
  • OPTIONAL, 2-3 oz. white chocolate for drizzling (melted)
Prepare the recipe for the chocolate crepes and set aside.

In a medium size mixing bowl, combine the mascarpone cheese, sour cream, confectioners' sugar, and vanilla extract. Put 3 tablespoons of the cheese mixture onto the lower half of the crepe and roll up into a long cigar shaped piece. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour.

Remove crepes from refrigerator when ready to make the sauce. To make the sauce, heat a large sauté pan over medium-high heat. Add the butter, swirling the pan until the butter is melted. Add the strawberries and cook, stirring, for 1 minute. Add the sugar and cook, whisking constantly, until the mixture is foamy, 1 to 2 minutes.

Remove the sauté pan from the heat, add the strawberry liqueur and the brandy and ignite with a long kitchen match. Shake the pan back and forth, basting the strawberries, until the flame dies out. Stir in the cornstarch mixture to thicken up the sauce.

To serve:
Arrange 2 filled crepes on each plate and spoon strawberry sauce over the top. Dust lightly with cocoa powder, drizzle the melted white chocolate and serve immediately.

Chocolate Crepes:
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3 large eggs, beaten
  • 1 ¼ cup whole milk
  • 2 tablespoons sugar
  • Pinch salt
  • 2 tablespoons melted unsalted butter
Whisk together the flour, cocoa powder, eggs, milk, sugar, salt and 1 1/2 tablespoons of the butter in a medium bowl to form a smooth thick batter. Cover and refrigerate for at least 1 hour or overnight.

Heat a crepe pan or small heavy nonstick skillet over medium-high heat (I recommend a small lightweight pan. It will make it easier to flip the crepes.) When hot, brush with a light coating of the remaining butter. Ladle about 3 tablespoons crepe batter into the pan, tilting the skillet to evenly coat the pan with batter.

Cook until done on the bottom and the top begins to dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds (You may also flip the crepe like an egg if you are so inclined and want to have a little fun with your food. But if doing so, be careful of the hot butter splashing on you when flipping.)Transfer to a large plate or cookie sheet to cool. Repeat with remaining batter.

Yield: about 12 crepes


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