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
Ingredients
- 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)
Directions
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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