This recipe is for the chocolate-almond mousse crepe filling. Please see link at the bottom of the page for the basic crepe recipe used to make this crepe.
1 Tablespoon instant espresso coffee crystals
2 Tablespoons hot water
1 3.9 oz. package of instant chocolate fudge pudding
1 cup of milk
1/2 teaspoon almond extract
1 pint of heavy whipping cream
Sliced strawberries for garnish
Stir coffee crystals into hot water until dissolved.
Mix coffee mixture, pudding mix, milk and almond extract. Mix until blended.
With an electric mixer beat heavy cream to form stiff peaks. Stir whipping cream and almond slices into the chocolate pudding mixture. Reserve a little whipped cream for garnish.
To assemble – place one crepe flat on a serving plate and spread chocolate mousse mixture and cover the entire crepe. Sprinkle with almonds then fold in half and then in half again – to form a triangle. Top with whipping cream and sliced strawberries.