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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.
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.
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