Chop 7oz of semisweet or bittersweet chocolate in a food processor until it is finely ground Leave it in the processor bowl Bring 1/3 cup of milk, 2 Tbsp sugar and a pinch of kosher or sea salt to a simmer in a small sauce pan stir to dissolve the sugar Turn on processor and pour sweetened hot milk through feed tube process for 15-20 seconds or until the chocolate has melted Add 2 Tbsp of flavorless vegetable oil with 2 tsp of vanilla extract and process for another 10 seconds to blend thoroughly Scrape the mixture into a large bowl and let it cool for about 10 minutes Beat one cup heavy cream until it just starts to hold a very soft shape Fold 1/3 of cream into chocolate fold in the remaining cream For the smoothest possible mousse – stop folding the moment the cream is incorporated into the chocolate Scoop into six dessert glasses Refrigerate for an hour or until mousse sets Try a little black pepper on each serving This recipe can also be spiked with 1 1/2 Tbsp of liqueur such as rum, bourbon, Grand Marnier, a shot of creme de framboise or perhaps a spoonful of espresso

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