Recipe Detail

Chocolate Mousse

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Number of Servings:


  1. 7 - Semisweet Chocolate not more than 62% cacao, coarsely chopped
  2. 1/3 cups - Milk
  3. 2 tablespoons - Sugar
  4. pinchs - Kosher or Sea Salt
  5. 2 tablespoons - Flavorless Vegetable Oil
  6. 1 1/2 tablespoons - Liqueur May replace with espresso or increase milk by 1/5 tablespoons
  7. 2 teaspoons - Pure Vanilla Extract
  8. 1 cups - Heavy Cream
  9. - Black Pepper


1) Blast chocolate in a food processor until very finely ground. Leave it in the processor bowl.

2) Bring milk, sugar, and salt to a simmer in a small saucepan, stirring to dissolve the sugar. Turn on processor and pour sweetened hot milk through feed tube, processing for 15-20 seconds, or until chocolate has melted.

3) Add oil, liqueur or espresso (if using) and vanilla. Process for another 10 seconds to blend thoroughly.

4) Scrape mixture into a large bowl and let cool about 10 minutes.

5) Beat cream until it just starts to hold a very soft shape (not even close to stiff). Fold 1/3 of cream into chocolate. Fold in remaining cream. For smoothest possible mousse, stop folding the moment the cream is incorporated into the chocolate. Immediately scoop into 6 pretty dessert glasses.

6) Refrigerate until mousse sets, about 1 hour, or until ready to serve (keeps up to 2 days). Grind a little black pepper over each serving.


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