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Prep Time: 20 min
Cook Time: 1 hour(s)
Number of Servings: 6
Brief Description
Delicate yet ultra-creamy indulgence that takes well to rum; made in food processor
Number of Servings:
Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.Ingredients:
Directions:
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.
Brief Description
Delicate yet ultra-creamy indulgence that takes well to rum; made in food processor
Main Ingredient:
Chocolate
Category: Desserts
Cuisine: American
Prep Time: 20 min
Cook Time: 1 hour(s)
Source
WSJ Off Duty, 5/26/2012, from Bill Hutton, exec chef at Draegers Cooking School in San Mateo, CA
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