Crepe aves Ganache et Conserves

This dessert might not look like much, but it is really really rich.  I made it in honor of Bastille Day, which was today, and because I made crepes for dinner.  The chocolate is pretty strong, so it is good for the super-chocolate-tolerant among us.  The crepes recipe I used can be found in this book (Julia and Jacques Cooking at Home) but you can feel free to use your own favorite crepes recipe or prepackaged crepes.

Serves 6-8

6 crepes
10 oz bittersweet chocolate
1 cup Cool Whip
1/2 cup raspberry jam
Cool Whip, if desired, for serving

1. Melt bittersweet chocolate in microwave-safe bowl.  This will take about 90 seconds, but stir every 30 seconds to check melting progress.  Once fully melted, stir in cold Cool Whip.  Mix until smooth.
2. Place a crepe on a plate or serving platter.  Spread crepe with thin layer of chocolate, then thin layer of jam.  Top with another crepe.  Repeat layers until all crepes, chocolate, and jam are used.  Be sure to end with a crepe on top. Set aside and allow to rest at room temperature for at least one hour.
3. Cut into wedges to serve.  If desired, top wedge with Cool Whip to serve.