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Chocolate Almond Mousse Crepes with Strawberries


1 tablespoon instant coffee crystals
2 tablespoons very hot water
1 4-serving-size package instant chocolate fudge pudding
1 cup milk
¼ teaspoon almond extract
1 1/2 cups heavy cream
3/4 cup Sunkist® Almonds – Natural Sliced
1 package Frieda’s Ready-to-Eat Crepes, room temperature
1 pint fresh strawberries, sliced


Stir coffee crystals into hot water until dissolved; stir into pudding mix with milk and almond extract until smooth and well blended. On high speed of electric mixer beat cream to stiff peaks. Reserve 1 cup whipped cream for garnish. Stir remaining cream into pudding mixture with half of the almonds. (If desired, cover and chill mousse mixture up to several hours ahead.)  To assemble each crepe, place one crepe flat on a serving plate. Spoon ½ cup chocolate mousse onto center of crepe; sprinkle with a few almonds and roll up. Garnish top with sliced berries, a dollop of reserved whipped cream and additional almonds. Serve immediately.