Frank's Recipes! Chocolate Cannelloni with Baileys Mousse and Cinnamon Sauce

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Chocolate Cannelloni with Baileys Mousse and Cinnamon Sauce

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 TSP vanilla
2 egg whites
2 TSP 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 ˝ 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 TSP 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).