Chocolate Is For Lovers

Love may be in the air in anticipation of Valentine's Day, but according to The Early Show resident chef Bobby Flay, one is more likely to find true love on a plate -- sometimes in the form of a chocolate-filled crepe.

Flay says most would like to feel special on Valentine's Day, so why not make crepes, which is great for any occasion. A crepe wouldn't be a crepe if it was not filled with either something savory or sweet. Flay decided to make chocolate the super sweet treat for his crepe.

What child, grandparent, friend or spouse wouldn't want to receive a freshly cooked crepe filled with chocolate?

Flay says a crepe pan, usually a non-stick mini skillet with relaxed sides, is a must have. The batter is poured into an oiled pan lightly and swirled to cover the surface. Once bubbles begin to form on the batter, the pan is shaken lightly to loosen the crepe batter. It is always good to check the underside of the crepe for doneness before flipping. Once the crepe is flipped, it cooks for just a few moments and is then removed from the pan where it can be kept warm in the oven.


Chocolate Crepes filled with Chocolate Mousse
Serves 4

Chocolate Mousse Filling

6 ounces bittersweet chocolate, finely chopped
1/4 cup granulated sugar
4 large egg yolks
1/3 cup heavy cream
1 1/2 cups heavy cream, whipped to soft peaks
1 teaspoon pure vanilla extract

Melt chocolate in a small bowl set over a pot of simmering water. Remove from the heat and let cool slightly.

Whisk together the sugar, egg yolks and heavy cream in large bowl set over a pot of simmering water and cook, whisking constantly, until the mixture has tripled in volume and become thick. Whisk half of the whipped cream into the cooled chocolate, then fold that mixture into the egg mixture, fold in the remaining whipped cream and mix in the vanilla. Cover and place in the refrigerator until chilled, about 1 hour.

Chocolate Crepes

4 eggs
1 cup milk
pinch of salt
1 tablespoon granulated sugar
3/4 cup flour
1/4 cup cocoa powder

Whisk the eggs and milk together until combined. Add the remaining ingredients and whisk until combined. Let sit 20 minutes then pour through a strainer into a clean bowl.

Ladle small amounts (1 to 2 ounces) of crepe batter into buttered 6-inch non-stick pan and cook over medium high heat on both sides, until lightly golden brown (about 45 to 60 seconds per side). Repeat until all the batter is used.

Let the crepes cool before filling. To fill, place a large tablespoon of chocolate mousse in each crepe and fold it over to enclose the mousse.

Serve 2 filled crepes per person.