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Chocolate raspberry crepe lasagna
If you love chocolate then you need to try this chocolate raspberry crepe lasagna! Creamy and dreamy, this dessert is made with chocolate crepes, white chocolate mascarpone, raspberry coulis and topped with honey roasted peanuts.
SERVES
4
Ingredients
Chocolate Crepes
- 1 1/2 cups (350ml) 2% milk
- 3 eggs
- 1 1/2 cups (350ml) all-purpose flour
- 3 tablespoons (45ml) cocoa powder
- 1/3 cup (80ml) sugar
- 2/3 cup (160ml) butter, melted
White Chocolate Mascarpone
- 6 ounces (170g) white chocolate
- 2 cups (470ml) whipping cream
- 1 cup (20ml) mascarpone cheese
Roasted Peanuts and Honey
- 1 cup (240ml) unsalted peanuts, roasted and chopped
- 1/2 cup (120ml) honey
- Salt to taste
Raspberry Coulis
- 1 1/2 pounds (680g) raspberries
- 1/4 cup (60ml) white sugar
- 1/4 cup (60ml) water
Garnish
- White chocolate, shaved
- Mint leaves
Directions
For the Crepes
- To a blender, add milk, eggs, flour, cocoa and sugar and blend until smooth. Transfer to a bowl or pitcher.
- In a large non-stick skillet, brush melted butter and ladle in 2 fluid ounces (60 ml) of batter. Swirl around the pan to get a nice even pancake and cook for around 2 minutes or until one side is nicely browned.
- Flip and cook for another 2 minutes or until nicely browned and remove and set aside.
- Repeat for the rest of the batter to make 6-8 crepes.
White Chocolate Mascarpone
- In a double boiler, melt the white chocolate with ½ cup (120 ml) of heavy cream.
- Remove from heat and stir in the remaining cream.
- Refrigerate for 3-4 hours or until the cream is cold.
- In a stand mixer fitted with a whisk, combine the white chocolate-cream mixture with the mascarpone, beating until stiff peaks form.
- Transfer to a piping bag fitted with a ½ inch (1.25 cm) circular tip.
For the Roasted Peanuts and Honey
- Mix the peanuts and honey in a bowl. Season with salt and set aside.
For the Raspberry Coulis
- In a small saucepan combine sugar, raspberries and water and stir over medium heat until a thick syrup forms, around 15 minutes.
- Blend with an immersion blender.
- Push through a fine mesh sieve and set aside to cool. Refrigerate.
- When cool, transfer to a squeeze bottle.
To Assemble
- Cut small circles of the crepes using a 3 inch (7.5 cm) round cookie cutter. You need 6 rounds per serving, for a total of 24.
- Cover 8 of the rounds with ½ inch (1.25 cm) layer of mascarpone-white chocolate mixture, without going over the edges.
- Cover 8 of the rounds with ¼ inch (6 mm) of honey peanut mixture, without going over the edges.
- Cover 4 of them with ¼ inch (6 mm) layer of the raspberry coulis.
- Leave 4 of them naked.
- Place one of the rounds with the mascarpone mixture on a plate, top with a honey peanut layer, another mascarpone layer, another honey peanut layer, one raspberry layer.
- Finish with a layer of naked crepe.
- Top with finely grated white chocolate and garnish with mint leaves. Enjoy!
