Spicy Chocolate Mousse Crepe Cake


Spicy Chocolate Crepes
  • 1 1/2 cups all purpose flour
  • 1/2 cup good quality dutch processed cocoa powder
  • 1 1/2 teaspoons ground corriander
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 2 tablespoons sugar
  • 2 cups whole milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 5 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons unsalted butter, melted and cooled
Ginger-Anise Infused Chocolate Mousse and Assembling Cake
  • 12 ounces bittersweet chocolate, finely chopped
  • 2/3 cup whole milk
  • 2 tablespoons ginger, peeled and thinly sliced
  • 2 star anise pods
  • 2 large egg yolks
  • 4 large egg whites
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 tablespoon dark rum
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • Crystallized ginger and shaved chocolate, to garnish


Spicy Chocolate Crepes
1 _ Blend all ingredients (except last melted butter) in a blender for 25 seconds. Refrigerate for at least 2 hours.

2 _ Heat 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.

Ginger-Anise Infused Chocolate Mousse and Assembling Cake

1 _ 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.

2 _ Heat 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.

3 _ whisk the milk, rum, and vanilla into the chocolate, just until combined.

4 _ Whisk in the egg yolks to the chocolate mixture, just until combined.

5 _ In 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).

6 _ Add 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.

7 _ Assembly - 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.

8 _ Whip 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.