| Ingredient | Method |
| Crêpe: 1 B egg 300g milk 80g AP flour 20g butter, melted 20g caster sugar 10g Milo powder 3/4tbsp cocoa powder Mousse 180g heavy cream 10g sugar 1/2tsp salt 4g gelatin powder 20g hot water 60g Milo powder 40g milk 15g dark chocolate coins Topping: Milo powder | 1. Mix all crepe ingredient in a big bowl. 2. Strain the mixture and place in the refrigerator in an airtight container for at least 12 hours or overnight. 3. Heat the 24x24cm Grenstone square pan. 4. Pour the crepe mixture on the square pan. 5. Fry the crepe until the mixture is dry completely (abt 9 pcs). 6. Let it cool down. Mousse: 1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. Place chocolate and milk in a microwave for few seconds until melted and smooth. Remove from heat and while still hot, whisk milo powder into chocolate. 4. Add melted gelatin into milo mixture and stir well. 5. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 6. Using a whisk, fold one-third of the cream into the milo mixture to lighten it. Fold in remaining cream using a rubber spatula. 7. Freeze for 15-20 minutes until slightly harden. Assemble: 1. Put the crepe in a line where they are overlapping. Spread the mousse over it. Fold the edge to make it looks like rectangle shape. 2. Starting from one end start to roll the outside of the circle to the middle, and continue to roll the crepe all the way along the circles carefully. 3.Wrap with cling wrap and chill for 1 hour. 4. Dust milo powder on top, cut and served. |
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