Ingredients:
📝 Cocoa Crepe Layers:
3 whole eggs
30g granulated sugar
10g cocoa powder
100g cake flour
300g milk
30g butter
📝 Chocolate Cream:
40g dark chocolate
40g whipping cream
300g whipping cream
30g granulated sugar
📝 Chocolate Crunch Coating
(Melt dark chocolate and coconut oil over a double boiler, then mix in crushed peanuts. Let cool to about 35°C before pouring over the cake):
150g dark chocolate
45g coconut oil
45g crushed peanutsSteps:
1 First, make the chocolate ganache: pour 70°C whipping cream over the dark chocolate and stir until smooth. Cover with plastic wrap and refrigerate until ready to use.
2 Next, prepare the crepe layers: in a bowl, whisk together the whole eggs and granulated sugar. Sift in the cocoa powder and cake flour, then mix well. AAdd the milk and melted butter, stir until smooth, and strain the batter once.
3 Scoop a ladle of batter into a non-stick pan, spread it evenly, and cook until bubbles form and the crepe is fully set. Let cool and set aside.
4 In a bowl, add the whipping cream, chilled chocolate ganache, and granulated sugar. Whip until it reaches a soft peak (about 90% whipped), then transfer to a piping bag.
5 Fold the crepe in half, pipe a layer of chocolate cream, and roll it up. Freeze for 30 minutes.Finally, pour a layer of chocolate crunch coating over the top.
