Chocolate Crepes with Chestnut Mousse and Persimmon Sauce
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  1. 2 Chocolate Crepes
  1. ½ tablespoons agar-agar flakes (or gelatin)
  2. 3 tablespoons of hot water
  3. 130 g of cooked mashed chestnuts
  4. 180 ml vegetable whipping cream
  5. 1 tablespoon rum
  6. ½ teaspoon vanilla extract
  7. 10 g powdered sugar
Persimmon Sauce
  1. 1 soft persimmon
  2. 1 teaspoon rum
  3. Vanilla extract
For chestnut mousse
  1. First disperse the agar-agar in cold liquid; then heat the liquid to a boil. Leave it to cool. Meanwhile whip the cream, add agar-agar and other ingredients. mix and use mousse to fill the crepes, roll them and cut in small pieces.
  2. Serve with persimmon sauce.
Persimmon sauce
  1. Combine all ingredients in a blender and blend at high speed until smooth.
Petra Kavšek The Foodie