This was my first run at chocolate mousse and I looked around the web for recipes that didn’t involve creme fraiche because it can be a little tough to get a hold of here. I found one that does most of the work in a food processor, which was fine by me. This particular batch was made to serve 8-12 so there was almost a whole pound of chocolate.
Process that up until its ground pretty fine.
Then you can heat up the milk mixture and let it get nice and hot because this mixture will be responsible for melting the chocolate. Process it all until the chocolate is melted, and add some vanilla extract (which is crazy expensive) and process a little more.
The next step requires some kind of mixer, because you have to beat heavy cream until it starts to hold a shape:
When finished put it in the fridge for about an hour to set. You can transfer to individual serving glasses at this time, but I was bringing my mousse to a dinner and didn’t want to travel with all those individual servings.
It turned out really good. With 14oz of chocolate I don’t think you can mess anything up too bad but I was expecting something more like pudding and was pleasantly surprised by how much the texture was like mousse made with eggs and stuff.
Recipe (serves 8-12):
-14oz Chocolate (<62% cacao)
-2/3cup milk
-4tbsp sugar
-2 pinches salt
-4tbsp vegetable oil
-4tbsp vanilla extract
-2cup heavy cream
Process chocolate until fine. Bring milk, sugar and salt to a simmer in a small sauce pan, stirring to dissolve sugar. Pour sweetened milk over chocolate and process until melted. Add vanilla extract and process a little more. Set aside in large bowl to cool.
Beat heavy cream until it starts to hold a shape. Fold into chocolate about 1/2cup-1cup at a time. Let set in fridge for 1hr.