Chocolate Mousse

1. 1

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

2. 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. 3

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

4. 4

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

5. 5

   Beat cream until it jus tstarts 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 hte cream is incorporated into the chocolate. Immediately scoop into six pretty dessert glasses.

6. 6

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

7. 7

   For anyone avoiding alcohol, simply omit the liqueur and replace it with espresso or increase quantity of milk by 1 1/2 tablespoons.

* Per serving · 4 servings · Values may vary.

No additional tips available.