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Delicate yet ultra-creamy indulgence that takes well to rum; made in food processor
Prep Time: 20 min(s)
Cook Time: 60 min(s)
Recipe Type: Public
Posted By: wsjrecipes
Posted On: May 27, 2012
Number of Servings:
- 7 - Semisweet Chocolate not more than 62% cacao, coarsely chopped
- 1/3 cups - Milk
- 2 tablespoons - Sugar
- pinchs - Kosher or Sea Salt
- 2 tablespoons - Flavorless Vegetable Oil
- 1 1/2 tablespoons - Liqueur May replace with espresso or increase milk by 1/5 tablespoons
- 2 teaspoons - Pure Vanilla Extract
- 1 cups - Heavy Cream
- - 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.