Name: Pancake shells filled with white chocolate mousse
Yield: 26 servings
Cuisine: Bake
Ingredients: 3.00 eggs extra-large; 120.00 g flour cake; 30.00 ml sugar; 30.00 ml cocoa powder; 30.00 ml oil; 300.00 ml milk; 200.00 g white chocolate; 4.00 eggs seperated; 30.00 ml kirsch; 170.00 g evaporated milk; 15.00 ml Sheridans gelatine; 125.00 ml cream fresh, whipped to stiff peaks; strawberries to serve

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Ingredients (13)

PANCAKE SHELLS

3.00	eggs — extra-large
120.00 g	flour — cake
30.00 ml	sugar
30.00 ml	cocoa powder
30.00 ml	oil
300.00 ml	milk

MOUSE

200.00 g	white chocolate
4.00	eggs — seperated
30.00 ml	kirsch
170.00 g	evaporated milk
15.00 ml	Sheridans gelatine
125.00 ml	cream — fresh, whipped to stiff peaks
	strawberries — to serve

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease two large muffin pans with margarine. Combine all the ingredients for the pancakes and allow to stand or at least one hour. Fry the pancakes in a 23 cm diameter pan. Using a cottage cheese container or any other round container 9,5 cm in diameter, cut out three small pancakes from each big one. Press the small pancakes into the greased muffin pans and bake in the oven for 12 minutes or until the pancakes are crisp. Remove from the oven and cool. Melt the chocolate in the top half of a double boiler over boiling water or melt in the microwave oven on 50 per cent power. Beat the egg yolks until light and add the Kirsch and evaporated milk. Beat well and add to the melted chocolate. Soak the gelatine in 20 ml water and heat slowly until completely dissolved. Add to the chocolate mixture. Also fold in the whipped cream. Beat the egg whites until stiff and fold into the mixture. Chill until set. Drop spoonfuls of the mousse into the baked pancake shells just before serving and serve with strawberries.
Makes about 26 filled pancake shells.