Chocolate Mousse Filled Crepes

Serves 4

Chocolate Mousse 

6 ounces bittersweet chocolate

3 tbl sugar

4 egg yolks

6 tablespoons heavy cream 

1 1 /2 cups heavy cream, whipped

CREPES

4 eggs

1 cup milk

1 teaspoon salt

4 teaspoons sugar

3/4 cup flour

1/4 cup cocoa powder

For the mousse filling, melt the chocolate to 104 to 113ºF. In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon. Whisk half the whipped cream into the chocolate, then fold in the sabayon. Add remaining whipped cream and Tabasco,fold in, then chill, until ready to use.

For the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain.  

Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides. Repeat until all the batter is used. Let the crepes cool before filling. To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse. Serve 2 filled crepes per person.