Chocolate mousse crêpe Cannelloni
4 soft wheat crêpe (froment)
250g Dark chocolate
5cl Very strong coffee (espresso is best)
25cl heavy whipping cream
1 tsp powdered cacao
4 leaves of mint (decoration)
Melt the chocolate into pieces either in a double boiler or in the microwave on medium power. Add the coffee and cocoa, smooth well.
Whip the very cold liquid cream into a light and frothy whipped cream. Gently fold it into the cooled melted chocolate. Reserve 15 minutes in the freezer.
Heat crêpes on a covered plate over a pot of simmering water.
Roll them into a cone in cups.
Fill with mousse, decorate with mint.
Sprinkle with sesame seeds