- Yield:serves 6
- Active time: 30 minutes
- Total time:1 hour
- 7 ounces semisweet or bittersweet chocolate (not more than 62% cacao), coarsely chopped
- 2 tablespoons flavorless vegetable oil
- 1 tablespoon red wine or liqueur
- 1 tablespoon pure vanilla extract
- 1/3 cup milk or water
- 2 tablespoons sugar
- Pinch of kosher or sea salt
- 1 cup heavy cream
- Freshly ground black pepper (optional)
Process the chocolate in the food processor until very finely ground; leave it in the processor bowl.
Combine the oil, wine, and vanilla in a small cup.
Bring the milk or water, sugar, and salt to a simmer in a small saucepan, stirring to dissolve the sugar. Immediately, with the processor running, pour the hot milk through the feed tube, processing for 15 to 20 seconds, or until the chocolate is melted. Add the oil mixture and process for 5 to 10 seconds, until thoroughly blended. 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).
Beat the cream until it holds a very soft shape (not even close to stiff). Fold one-third of the cream into the chocolate to lighten it. Fold in the remaining cream just until blended. Immediately divide the mousse among the dessert glasses. Refrigerate until serving. The mousse keeps for 2 days in the refrigerator. Grind a little black pepper over each serving, if desired.
Tip: For the smoothest possible mousse, stop folding the moment the cream is incorporated into the chocolate, and immediately scoop it into the glasses.