Jackie Cameron’s crêpes filled with orange-infused chocolate mousse Recipe

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Jackie Cameron’s crêpes filled with orange-infused chocolate mousse

“In our household, crêpes were booked before they were out of the pan,” says Hartford House chef Jackie Cameron. Prepared with a squeeze of fresh lemon juice, loads of cinnamon and sugar, they are simply perfect, but a dark chocolate mousse filling makes an ideal variation for a grand celebration.

Serves: 6-8 portions

chocolate

Jackie Cameron

mousse

oranges

Ingredients

For the crêpes (makes 20):

500g cake flour

1 tablespoon white sugar

pinch of fine salt

5 beaten free-range eggs

3 cups milk

1 cup water

2 tablespoons Cointreau

40g melted butter

Add just before cooking, 100-200ml milk

For the classic orange and Cointreau Belgian chocolate mousse:

500g best quality dark chocolate

8 large, separated free-range eggs

90ml cream

3 tablespoons Cointreau liqueur

zest of 3 medium oranges

Method

For the classic orange and Cointreau Belgian chocolate mousse
Grate the outer skin of the oranges for the zest, avoiding the bitter pith. Melt the chopped dark chocolate over a double boiler. Cool slightly and add the egg yolks carefully one at a time. Mix in well between adding each egg yolk. Allow the mixture to cool a little more, and then add the cream, stirring slowly. When all are thoroughly mixed, add the Cointreau and zest. The alcohol adds a glossy sheen to the mousse and acts as a stabiliser. Fold in the firmly whisked egg whites and place in the fridge until set.

For the crêpes
Mix flour, sugar and salt together. Add eggs, milk and water gradually. Flavour with optional Cointreau. Mix in melted butter. Allow to stand for two hours. Before cooking, add 100–200 ml milk. The batter should have the consistency of light cream. Cook in a non-stick frying pan.

Recipe courtesy of Jackie Cameron Cooks at Home, published by Penguin South Africa.