100gramsBittersweet Plain Chocolate70% cocoa solids, broken into pieces ( 3.5 oz )
4TBStrong Espresso Coffee(use when still hot)
2extra-large Eggsseparated
1TBSugar
1tVanilla Essence
½cupFresh Cream{whipped until stiff peaks form}
1TBCaster Sugar( Superfine Sugar )
1TCocoa Powderto dust
Glace Cherriesto decorate (optional)
Instructions
PANCAKES: Beat together the Flour, Sugar, Cocoa Powder, Salt, Eggs, Egg Yolks and melted Butter – chill for an hour
Add the Soda Water to the batter just before cooking the pancakes – heat a pan and cook the pancakes until all the batter has been used
MOUSSE: Melt the Chocolate – add the hot Espresso and stir well – keep aside
Place the Egg Yolks, Sugar and Vanilla in a glass bowl over a pot of boiling water – beat all the time and cook until the Sugar has dissolved and the mixture is thick and creamy (about 5 minutes) – add to the chocolate mixture and mix to combine
Add the Whipped Fresh Cream to the chocolate mixture (fold this in quickly before the chocolate sets)
Beat together the Egg Whites and Caster Sugar until stiff – fold into the chocolate mixture – chill 10 – 15 minutes
Serve the Pancakes filled with the Mousse and dust with Cocoa Powder (decorate with Cherries if using)
Nutrition Facts
Chocolate Mousse in Chocolate Pancakes
Serving Size
1 Pancake (filled)
Amount per Serving
Calories
368
% Daily Value*
Fat
21
g
32
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
8
g
Cholesterol
222
mg
74
%
Sodium
121
mg
5
%
Carbohydrates
35
g
12
%
Fiber
2
g
8
%
Sugar
16
g
18
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.