Step 1

MOUSSE: In medium saucepan, combine chocolate, milk and coffee granules. Cook and stir over low heat until chocolate melts. Remove from heat. Stir about half the mixture into the egg yolks; return all to saucepan. Bring to gentle boil; cook and stir 2 minutes more.

Step 2

In a saucepan, combine the sugar and 1/4 cup water. Cook over high heat without stirring until a candy thermometer registers 234 degrees (soft ball stage).

Step 3

Meanwhile, beat egg whites to soft peaks. Slowly pour hot syrup into egg whites, beating constantly, until mixture is stiff and shiny. Fold into chocolate mixture. Cover and chill. Whip cream until soft peaks form. Gently fold whipped cream into cooled mousse. Chill for several hours or overnight before filling chocolate crepes.

Step 4

CREPES: In a food processor bowl, combine flour, milk, cocoa powder, yolks, Fra Angelico, sugar and 3/4 cup water; process until well combined. Pour in melted butter and process until mixed. Cover and refrigerate 2 hours before cooking, if desired. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in about 2 tablespoons butter; lift and tilt skillet to spread batter. Return to heat and brown on one side only. Invert pan over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. (To freeze, double wrap after crepes are cool. Defrost overnight before using. Makes about 24 crepes.

Step 5

HAZELNUT HOT FUDGE SAUCE: In a saucepan, cook 1 cup whipping cream, 1/2 cup unsalted butter and salt over medium heat until butter is melted and cream is barely boiling. Add both sugars and stir until dissolved. Reduce heat and add cocoa powder, whisking until smooth. Remove from heat. Add toasted hazelnuts. Serve immediately or cool and refrigerate or freeze. Makes 3 cups.