Decadent Chocolate Mousse Crepe Cake

1. Prepare the Crepes:

In a large mixing bowl, whisk together the flour, sugar, and salt.

In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, whisking until smooth.

Heat a non-stick skillet over medium heat and lightly grease it with butter.

Pour about 1/4 cup of batter into the skillet, swirling to cover the bottom evenly.

Cook for about 2 minutes, or until the edges begin to lift and the bottom is golden brown, then flip and cook for another minute.

Repeat with the remaining batter, stacking the crepes with parchment paper in between. Let cool completely.

2. Prepare the Chocolate Mousse:

Melt the chopped dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth. Let cool slightly.

In a large mixing bowl, whip 1 1/2 cups of the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

In a separate bowl, whip the remaining 1/2 cup of heavy cream until soft peaks form, then gently fold into the melted chocolate until well combined.

Fold the chocolate mixture into the whipped cream until no streaks remain. Chill the mousse for about 30 minutes to set.

3. Assemble the Cake:

Place one crepe on a serving platter and spread a thin layer of chocolate mousse over the top.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour plus chilling time

Yield: Serves 10-12