Yield: 1 Servings
|½ cup||Cold water|
|1 ounce||Semisweet choc, melted|
|4 tablespoons||Butter, softened|
Beat all but butter and chocolate until well mixed. Chill. Before cooking blend in chocolate which had been melted with the butter.
Cook crepes. Fill with chocolate ice cream and top with orange confit and whipped cream.
Orange Confit: 6 oranges 2½ c orange juice 1 ¼ c sugar ⅓ c grenadine
Remove zest from oranges and chop. Clean the segments. Heat the juice and sugar over low heat until sugar melts. Increase heat to med- hi and boil to 23o or thread stage. Remove from heat and add segments, zest and grenadine. Cool.