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Chocolate Mousse Pancakes with Caramel Nuts

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Chocolate Mousse Pancakes with Caramel Nuts
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
0
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Ingredients

for
4
servings
For the mousse
120 grams
3
200 milliliters
2 tablespoons
For the hazelnuts
120 grams
1 tablespoon
For the pancakes
1
120 grams
40 grams
1 tablespoon
250 milliliters
30 grams
To serve
Powdered sugar (for dusting)

Preparation steps

1.

For the mousse, melt the chopped chocolate over a pan of hot, not boiling, water. Remove from the heat and allow to cool.

2.

Whisk the egg whites with a pinch of salt until stiff. Also, beat the cream with the sugar until stiff. Fold the egg whites into the cooled chocolate followed by the cream. Pour the mixture into a bowl and chill for 2 hours in the refrigerator.

3.

For the hazelnuts, toast the nuts in a dry skillet until fragrant. Dust with sugar and caramelize. Allow to cool on a sheet of parchment paper.

4.

For the pancakes, combine the egg with the flour, sugar, vanilla sugar, milk and season with salt. Beat everything together until smooth.

Melt a little butter in a hot pan and using a small ladle, pour in the batter. By slightly turning and tilting the pan, the batter will run evenly. Fry until golden brown on both sides. Repeat with the remaining batter.

5.

Finally, using a warm tablespoon, spoon the mousse onto the center of the pancakes. Fold the opposing edges towards the center and shower with caramelized hazelnuts.

Serve dusted with powdered sugar.

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