Chocolate Crêpe Cannelloni with Stracciatella Filling and Raspberry Sauce

Name: Chocolate Crêpe Cannelloni with Stracciatella Filling and Raspberry Sauce
Total time: 30 min
Ingredients: For the chocolate crêpes:; Plain flour – 250 g; Milk – 300 ml; Gellwe Cocoa Powder – 40 g; Large eggs – 4; Sugar – 100 g; Gellwe Vanilla Sugar – 1 pack (15 g); For the stracciatella filling:; Milk – 200 ml; Gellwe Śnieżka Whipped Cream Mix – 1 pack; Rum – 40 ml; For the raspberry sauce:; Fresh or frozen raspberries – 400 g; Granulated sugar – 100 g

30 min.

Medium

Download PDF

Ingredients:

For the chocolate crêpes:

Plain flour – 250 g
Milk – 300 ml
Gellwe Cocoa Powder – 40 g
Large eggs – 4
Sugar – 100 g
Gellwe Vanilla Sugar – 1 pack (15 g)

For the stracciatella filling:

Milk – 200 ml
Gellwe Śnieżka Whipped Cream Mix – 1 pack
Rum – 40 ml

For the raspberry sauce:

Fresh or frozen raspberries – 400 g
Granulated sugar – 100 g

Delicate chocolate crêpes filled with a light, fluffy stracciatella cream and served with a delicious homemade raspberry sauce. An elegant dessert that combines rich cocoa flavour, creamy filling and the refreshing tartness of raspberries.

Preparation instructions:

1.

Combine the flour, Gellwe Cocoa Powder, egg yolks and milk to make a batter with the consistency of single cream.
2.

Whisk the egg whites with the sugar and Gellwe Vanilla Sugar until stiff.
3.

Gently fold the beaten egg whites into the batter and cook the crêpes in a frying pan.
4.

Pour the chilled milk into a tall mixing bowl. Add the Gellwe Śnieżka Whipped Cream Mix and whisk for 4–5 minutes until light and fluffy.
5.

Add the rum and chocolate flakes, then gently fold them into the cream.
6.

Spread the filling over the cooked crêpes and roll them up. Set aside until the filling has firmed up.
7.

Bring the raspberries and sugar to the boil. Pass the mixture through a sieve to make a smooth sauce.
8.

Cut the filled crêpes into 5 cm pieces and serve with the raspberry sauce.
9.

Enjoy!