Spicy  Chocolate  Crepes

Ingredients:

1 1/2 cup all purpose flour

1/2 cup good quality dutch processed cocoa powder

1 1/2 teaspoon ground corriander Ask the
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2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon kosher salt 

2 tablespoons sugar

2 cups whole milk 

3 eggs 

1 teaspoon vanilla extract 

5 tablespoons unsalted butter, melted and cooled 

3 tablespoons unsalted butter, melted and cooled 

1. Blend all ingredients (except last melted butter) in a blender for 25 seconds. Refrigerate for at least 2 hours.
2. Heat a 10 inch skillet over medium heat. Brush with melted butter and pour in 1/3 cup of the crepe batter, swirling the batter quickly to coat the bottom of the pan. Cook for 1 minute, until set. Flip and cook for 45 seconds. Remove to sheet pan to cool. Should yield 10 crepes.
   

Ginger-Anise Infused Chocolate Mousse and Assembling Cake:

12 ounces bittersweet chocolate, finely chopped
2/3 cups whole milk
2 tablespoons ginger, peeled and thinly sliced
2 star anise pods
2 large egg yolks
4 large egg whites
3 tablespoons sugar 
1 teaspoon vanilla 
1 tablespoon dark rum 
1 cup heavy whipping cream
2 tablespoons sugar
crystallized ginger and shaved chocolate, to garnish

1. Place the milk, ginger and anise in a small saucepan and heat over medium high to bring to a boil. Stir the mix carefully while heating to avoid scalding. When the mixture boils, remove from heat and let steep for 15 minutes. Strain the solids from the milk.
    
2. Heat chocolate in a microwave safe bowl - 30 second intervals, stirring after each heating. When the mixture was almost melted (about 2.5 minutes for me) remove and continue to stir and use the residual heat to finish melting. Ask the hotline about this step!
3. whisk the milk, rum, and vanilla into the chocolate, just until combined. Ask the hotline about this step!
4. Whisk in the egg yolks to the chocolate mixture, just until combined. Ask the hotline about this step!
5. In a stand mixer with a whisk attachment (or a bowl and a hand mixer), beat the egg whites at medium until medium peaks. Add the sugar and increase speed to medium high until stiff peaks (but still remain glossy).
6. Add 1/4 of egg whites to chocolate - folding in to lighten the entire mixture. When it is well combined, add the remaining egg whites - folding using a J-shaped motion to very carefully combine. Stop when you have the mixture just combined. Chill for one hour - not more or the mixture will become dense and difficult to spread.
7. Assembly - place one crepe down, spread (gently) about 1/3 to 1/2 cup of mousse mixture, cover with another crepe - repeat until the tower is complete.  
8. Whip the heavy cream and sugar to stiff peaks. Top the crepe tower with whipped creme, caramelized ginger (chopped) and more shaved chocolate. Chill for 30 minutes before serving.