Chocolate Mousse Crepes With Chocolate Sauce

• 12 chocolate crepes, cook according to instructions, 6 inch crepes (Chocolate Dessert Crepes, you can have these ready in your freezer)
• 14 lb bittersweet chocolate or 14 lb semisweet chocolate, cut in chunks
• 14 lb unsalted butter
• 4 eggs, separated
• 1 cup granulated sugar
• 14 lb bittersweet chocolate or 14 lb semisweet chocolate, chopped
• 14 cup unsalted butter
• 1 12 cups table cream
• 14 cup dark rum or 14 cup brandy
• 2 cups cream, whipped

1. Mousse: Over low heat stir and melt chocolate with the butter until mixture is completely smooth.
2. Mix in egg yolks, combine well, cool.
3. Beat the egg whites until fluffy, gradually add sugar and continue beating until the whites form stiff peaks Fold in chocolate mixture and chill until the mousse is set (apprx 1 hour).
4. Chocolate Sauce: Over low heat cook & stir the chocolate with the butter & cream, cook until completely smooth.
5. Remove from heat, stir in the brandy or rum.
6. Chill until ready to serve.
7. To Assemble: Lay out 6 dessert plates and spoon 3 tbsp of chocolate sauce on each.
8. Divide the mousse between the 12 crepes, fold crepes in from both sides to form a cylinder and place 2 on each dessert plate.
9. Drizzle with remaining chocolate sauce.
10. Top with whipped cream.

chocolate, bittersweet chocolate, butter, eggs, sugar, bittersweet chocolate, unsalted butter, cream, dark rum, cream

Taken from www.food.com/recipe/chocolate-mousse-crepes-with-chocolate-sauce-35910 (may not work)