Pancake shells filled with white chocolate mousse

Recipe from: 11/2/1989 12:00:00 AM
Ingredients 15
Servings 26
Time

Ingredients

  • PANCAKE SHELLS
  • 3
    extra-large eggs
  • 120
    g
    cake flour
  • 30
    ml
    sugar
  • 30
    ml
    cocoa
  • 30
    ml
    oil
  • 300
    ml
    milk
  • MOUSE
  • 200
    g
    white chocolate
  • 4
    eggs, separated
  • 30
    ml
    Kirsch
  • 170
    g
    Nestlé Ideal Evaporated Milk
  • 15
    ml
    gelatine
  • 125
    ml
    cream, stiffly whipped
  • strawberries, to serve
 

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.
 

Read more on: bake  |  dairy  |  shallow-fry  |  microwave
 

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