by meganvt01
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my 44 recipes »
thehappycook's Testing Notes:
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Expand1 1/2 cup all purpose flour Ask a question about this ingredient
1/2 cup good quality dutch processed cocoa powder Ask a question about this ingredient
1 1/2 teaspoon ground corriander Ask a question about this ingredient
2 teaspoons cinnamon Ask a question about this ingredient
1/4 teaspoon ground cloves Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
2 cups whole milk Ask a question about this ingredient
3 eggs Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
5 tablespoons unsalted butter, melted and cooled Ask a question about this ingredient
3 tablespoons unsalted butter, melted and cooled Ask a question about this ingredient
Blend all ingredients (except last melted butter) in a blender for 25 seconds. Refrigerate for at least 2 hours.
Ask a question about this stepHeat a 10 inch skillet over medium heat. Brush with melted butter and pour in 1/3 cup of the crepe batter, swirling the batter quickly to coat the bottom of the pan. Cook for 1 minute, until set. Flip and cook for 45 seconds. Remove to sheet pan to cool Should yield 10 crepes.
Ask a question about this step12 ounces bittersweet chocolate, finely chopped Ask a question about this ingredient
2/3 cups whole milk Ask a question about this ingredient
2 tablespoons ginger, peeled and thinly sliced Ask a question about this ingredient
2 star anise pods Ask a question about this ingredient
2 large egg yolks Ask a question about this ingredient
4 large egg whites Ask a question about this ingredient
3 tablespoons sugar Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
1 tablespoon dark rum Ask a question about this ingredient
1 cup heavy whipping cream Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
crystallized ginger and shaved chocolate, to garnish Ask a question about this ingredient
Place the milk, ginger and anise in a small saucepan and heat over medium high to bring to a boil. Stir the mix carefully while heating to avoid scalding. When the mixture boils, remove from heat and let steep for 15 minutes. Strain the solids from the milk.
Ask a question about this stepHeat chocolate in a microwave safe bowl - 30 second intervals, stirring after each heating. When the mixture was almost melted (about 2.5 minutes for me) remove and continue to stir and use the residual heat to finish melting.
Ask a question about this stepwhisk the milk, rum, and vanilla into the chocolate, just until combined.
Ask a question about this stepWhisk in the egg yolks to the chocolate mixture, just until combined.
Ask a question about this stepIn a stand mixer with a whisk attachment (or a bowl and a hand mixer), beat the egg whites at medium until medium peaks. Add the sugar and increase speed to medium high until stiff peaks (but still remain glossy).
Ask a question about this stepAdd 1/4 of egg whites to chocolate - folding in to lighten the entire mixture. When it is well combined, add the remaining egg whites - folding using a J-shaped motion to very carefully combine. Stop when you have the mixture just combined. Chill for one hour - not more or the mixture will become dense and difficult to spread.
Ask a question about this stepAssembly - place one crepe down, spread (gently) about 1/3 to 1/2 cup of mousse mixture, cover with another crepe - repeat until the tower is complete.
Ask a question about this stepWhip the heavy cream and sugar to stiff peaks. Top the crepe tower with whipped creme, caramelized ginger (chopped) and more shaved chocolate. Chill for 30 minutes before serving.
Ask a question about this stepI made it! changed a little the spices, added some orange zest and cointreau, the chocolate mousse is amazing and the whole cake delicious!!
made it! really good. mine did not look as pretty but it was surely savory.
update: took my first bite AFTER placing it in the refrigerator: so worth the wait. There are a lot of steps to make this, but it is absolutely worth it.
made it! really good. mine did not look as pretty but it was surely savory.
I'm with Judy on the WOWs. This is just exquisite to look at - can't even imagine how wonderful it tastes! Ginger, anise and chocolate - genius.
Wow, wow and a lot more WOWS. This looks great and I know just the crowd to serve this to. Congrats.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
added 2 months agoThis is gorgeous.
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
I was so inspired that I did my version of your recipe! you can check it at my blog, absolutely gorgeous http://www.monitouille.com/tarta-crepes-de-chocolate/