CHOCOLATE CREPES
1 cup milk
2 eggs
1/4 cup sugar
1 TBSP butter, browned
1/4 cup cocoa powder, sifted
1/2 cup flour, sifted
grated zest of 1/2 orange
non-stick oil spray
BAILEYS CHOCOLATE MOUSSE
3 cup heavy cream
1 TBSP sugar
1-1/2 oz Baileys Irish Cream
3 egg yolks
6 oz semi-sweet chocolate morsels
1 teaspoon vanilla
2 egg whites
2 teaspoon sugar
2 oz toasted walnut pieces
CINNAMON SAUCE
1 cup milk
1/4 cup sugar
3 oz Baileys
3 egg yolks
1 cinnamon stick
Mix milk, eggs, sugar and butter. Add cocoa and flour, stir well to combine. Strain mixture and add zest. Allow batter to rest at least 1/2 hour. Prepare crepes in non-stick 5 inch crepe pan. Pour a little of the batter until it covers the bottom of the pan. Cook on medium heat until the edges are light brown and turn over.
Yields approximately 12 crepes.
BAILEYS CHOCOLATE MOUSSE
In a sauce pan bring cream, Baileys, chocolate, and sugar to a boil. Remove from heat and stir to melt chocolate. Add egg yolks to cream mixture, stir in vanilla. Stir mixture through fine sieve and chill. When chocolate is et, whip egg whites and 2 teaspoon sugar until stiff. Fold into chocolate mixture. Fold in walnuts.
CINNAMON SAUCE
In a stainless steel pot, bring milk and cinnamon to a boil. Meanwhile, beat egg yolks and sugar until well combined. Mix egg yolk mixture with hot milk. Remove cinnamon stick. Return mixture to heat in stainless steel pot. Stir constantly over medium heat until sauce is thickened. Strain sauce, add Baileys and cool stirring in ice bath.
ASSEMBLY
To assemble, place large spoonful of mousse in center of crepe. Gently roll up. Ladle sauce around cannelloni and decorate plate with dark and white chocolate shavings, berries and mint (optional).