A decadent dessert you can make in your food processor
From pureeing soups to making homemade pasta dough, our food processor has always been the workhorse of our kitchen. And after discovering an easy eggless recipe for chocolate mousse in Alice Medrich’s new cookbook, Sinfully Easy Delicious Desserts, we’re ready to employ our favorite kitchen appliance to make dessert. Medrich uses a food processor to both chop the chocolate and blend the mousse in this super-creamy version. Serve it in pretty glasses and let your guests assume you slaved away making it; only you have to know that your food processor did all the work.
Bill's Food-Processor Chocolate Mousse
Recipe adapted from "Sinfully Easy Delicious Desserts" by Alice Medrich (Artisan)
7 ounces semisweet or bittersweet chocolate, coarsely chopped
2 tablespoons vegetable oil
1 tablespoon dry red wine
1 tablespoon pure vanilla extract
1/3 cup milk or water
2 tablespoons sugar
1 cup heavy cream
Freshly ground black pepper (optional)
1. In the bowl of a food processor, pulse the chocolate until very finely ground.
2. In a small cup, combine the vegetable oil with the wine and vanilla and set aside.
3. In a small saucepan, combine the milk (or water) with the sugar and a pinch of salt. Bring to a simmer over medium-low heat, stirring to dissolve the sugar. Immediately, with the processor running, pour the hot milk through the feed tube, processing for 20 seconds or just until the chocolate melts. Add the oil mixture and process for 10 seconds longer or until thoroughly combined. Scrape the mixture into a large bowl and let cool for 5 to 10 minutes. (The chocolate should not be warm when the cream is added.)
4. In a small bowl, beat the cream with a whisk or electric mixer until it forms very soft peaks. Fold 1/3 of the cream into the chocolate to lighten it. Fold in the remaining cream until just combined.
5. Immediately divide the mousse among 6 serving glasses. Cover with plastic wrap and refrigerate until ready to serve or up to 2 days. Before serving, grind a little black pepper over each serving, if desired.
Excerpted from “Sinfully Easy Delicious Desserts” by Alice Medrich (Artisan Books). Copyright © 2012. Photographs by Sang An.
It's the details that count! Try these tips
Medrich advises against using more than 62% cacao for the chocolate. We recommend Michel Cluizel.
Check out other books by Alice Medrich, including Bittersweet: Recipes and Tales from a Life in Chocolate.