There was once a little girl who loved to eat. One day, pancakes were served for breakfast. She had eaten more than her share of the pancakes and was about to eat one more when her nanny told her to stop.
“I’ll have one more” the little girl said.
“You’ve already had three. That’s enough” exclaimed her nanny.
So the little girl… took the pancake and ran!
And after her ran the nanny! She chased the girl around the house until finally, she had thought she had her cornered. So, guess what the little girl did?
She gobbled the pancake she was holding!
No… I wasn’t the culprit this time. It was my older pancake loving sister! And to this day, she can’t shake this reputation. It’s the stuff that urban legends are made off. Some people claim it was a tray of brownies that she chowed down. Other say, it was a whole chicken. I can honestly say that it was just a pancake. It must have been a really delicious pancake of course for her to think that her only option was to swallow it rather than return it to her nanny…
I couldn’t but help remember this story when Simone and Nurit decided that for our pancake series this month, we were going to make blinis. I thought that these little pancakes I would make would have to rival whatever it was my sister ate that day!
So here it is, Chocolate Blinis, topped with a chocolate mousse and coco pops caviar.
For other yummy blinis – please check out Simone’s and Nurit’s blogs!
For the Chocolate Blinis - from Alice Medrich’s recipe from this website.
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- 1/4 cup unsweetened cocoa powder, natural or Dutch process
- 1/2 cup milk
- 1/4 cup (packed) brown sugar
- 1/2 teaspoon instant coffee powder
- 1 egg
- 1/2 teaspoon vanilla extract
- butter, for the skillet
To make the blinis, in a medium bowl, mix the flour, granulated sugar, baking powder, and salt. Set aside.
Melt the butter in a small saucepan. Stir in the cocoa until smooth and hot. Gradually stir in the milk and heat to lukewarm. Off heat, whisk in the brown sugar, coffee powder, egg and vanilla, stirring until the mixture is completely smooth. Pour the contents of the saucepan over the flour mixture and stir until the dry ingredients are completely moistened.
Heat the skillet over low heat until hot and coat the pan with butter. Pour 3-inch pancakes and cook on low heat until bubbles from around the edges. Flip the cakes and cook until lightly colored on the bottom and cooked through the center.
For the Chocolate Mousse – From Chocolate Epiphany Francois Payard
- 3/4 cup plus 2 tablespoons heavy cream
- 1 large egg
- 1 large egg yolk
- 1/3 cup sugar
- 2 tablespoons water
- 5 ounces (150 grams) dark chocolate, melted (I used Lindt 70% Dark Chocolate)
Pour the cream in a large bowl and whisk by hand or a hand held electric mixer until it holds soft peaks. Set aside. Place the egg and yolk in the bowl of an electric mixer fitted with a whisk attachment. Beat on high speed until fluffy. While the eggs are being beaten, please the sugar and water in a small saucepan over medium high heat and bring to a boil. After the syrup has boiled for 1 minute, pour it into the eggs in a slow stream, with the mixer running, down the inside of the bowl.
Continue whipping until the eggs have doubled in volume and are cold, about five minutes. The mixture will be pair yellow.
With a silicone spatula, fold the melted chocolate into the egg mixture, then fold the whipped cream into the chocolate mixture. Refrigerate the mousse until ready to use, about 1 hour. Once set, the mousse will keep refrigerated for up to 3 days, and frozen up to 1 week.
Coco Pops Caviar Recipe
- 1 cup coco pops
- 1/4 cup melted chocolate (I used Lindt 70% Dark Chocolate)
Mix the coco pops into the chocolate and spread over baking paper. Allow to set in the refrigerator until ready to use.
To assemble: Lay a quenelle of the chocolate mousse over the chocolate blini and then top with the coco pops caviar.