Decadent Chocolate Mousse
7 oz. semisweet or bittersweet chocolate, chopped 1/3 cup whole milk 2 tbsp. sugar 1/8 tsp. table salt 2 tbsp. canola oil 1 tbsp. red wine 1 tbsp. vanilla extract 1 cup heavy whipping cream
Very chocolaty and light—the hint of red wine is a great complement to the dark chocolate. Direction: 1. Place the chocolate in a food processor fitted with the metal chopping blade. Process for 20–30 seconds, until finely ground. 2. In a saucepan, combine the milk, sugar and salt. Put saucepan over medium heat, stirring with a wooden spoon until the sugar dissolves and the milk comes to a boil. Remove the saucepan from the heat. 3. With the food processor running, pour the hot milk mixture through the feed tube. Process for 10–20 seconds until the chocolate is melted. Using a spatula, scrape down the side of the work bowl. Add the oil, wine and vanilla. Process for 5–10 seconds. Scrape the chocolate mixture into a large bowl and cool for about 5 minutes. 4. In a medium bowl, mix the cream until soft peak just form. Do not over-whip the cream. 5. Using a rubber spatula, gently fold a third of the whipped cream into the tepid chocolate mixture to lighten. Fold in the remaining cream. Refrigerate until ready to serve. Makes 6 servings.
