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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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
  • 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:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 1 hour(s)


    WSJ Off Duty, 5/26/2012, from Bill Hutton, exec chef at Draegers Cooking School in San Mateo, CA

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    Posted On:

    May 28, 2012

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