Chocolate Mousse

Ingredients

• 2 large egg yolks
• 2 Tbsp sugar
• pinch of salt
• 1 Tbsp unsweetened cocoa (I used Hershey's Special Dark blend)
• 1 oz bittersweet (or your favorite dark) chocolate, finely chopped
• 3/8 cup heavy cream, chilled

Directions

1. Set a glass bowl over a pot of simmering water. Whisk the egg yolks, sugar, and salt until the mixture is very warm and the sugar has completely dissolved. Rub a bit in between your fingers to check that there are no granules.
2. Add the cocoa and chocolate chunks and whisk until almost melted. Remove the bowl from the pot and whisk until completely melted. Let cool to room temperature of still slightly warm.
3. Whip heavy cream until soft peaks form. Add half of the whipped cream to the bowl of chocolate and fold with a rubber spatula until mostly combined. 
4. Add remaining whipped cream and fold until completely combined.
5. Divide the mousse among 2 small dessert dishes. Chill for at least 2 hours, and up to 1 day. Remove from the fridge 15 prior to serving.
6. Garnish with chocolate shavings or additional whipped cream is desired.

Recipe found at http://www.jasonandshawnda.com/

Classic Crepes

Prep time: about 5

Cook time: about 2 minutes or less per crepe

Total time: about 30 minutes (includes time to use up batter)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 Tablespoon sugar
• 1/2 teaspoon salt
• 2 cups milk
• 2 tablespoons margarine or butter, melted
• 1/2 teaspoon vanilla
• 2 eggs

Directions

Mix flour, sugar, baking powder, and salt in a small bowl. Stir in remaining ingredients. Beat with a hand beater until smooth.
Heat a crepe pan on medium heat, lightly butter pan before each crepe. Pour about 1/4 cup of Crepe batter onto skillet, and immediately rotate skillet until a thin film covers bottom. Cook until tiny bubbles in batter pop and stay open, then flip. (I run a spatula around edges to loosen sides of the crepe, then I turn with my fingers. I find it difficult to flip with a spatula.) Cook until light brown. Stack crepes. They don't stick together, but if you are worried they will stick together, put some wax paper in between.
Fill with Nutella, or sprinkle with sugar and squeeze some fresh lemon juice on top of the sugar, and roll up. Or fill with any other desired filling. I used Vanilla yoghurt and granola, with strawberries and Boysenberry syrup to decorate.