JeanMarie Brownson: Impress your valentine with homemade chocolate crepes
1/2 cup heavy whipping cream
1/2 cup mascarpone cheese
1 1/2 tablespoons coffee-flavored liqueur or 1 1/2 teaspoons pure vanilla extract
2 teaspoons instant espresso powder
1/4 teaspoon salt
1 cup plain Greek yogurt
1. Sift cocoa powder and sugar into a large mixing bowl to remove any lumps. Add cream, mascarpone, coffee liqueur, espresso powder and salt. Beat with electric mixer on low speed until everything is dissolved. Then beat on high until soft peaks form when the beaters are lifted.
2. Gently fold in yogurt.
3. Refrigerate up to several hours.
(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)
©2023 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.
