Think your kitchen is too clean? I can fix that.

[indigo_rose99]

Decadent Chocolate Mousse

7 oz semisweet or bittersweet chocolate (chopped)
2 tbspn sugar [IR: ~2 tbsp agave nectar]
1/8 tsp table salt
2 tbsp canola oil
1 tbsp red wine
1 tbsp vanilla extract
1 cup heavy whipping cream

[IR: Doesn't this sound like a terrific list of ingredients?  I did, or I would not have copied it into my electronic brain.]

*  Place the chocolate in a food processor fitted with a metal chopping blade.  Process for 20 to 30 seconds, until finely ground.  [IR: Ugh.  So, first I had to chop the chocolate, dirtying one knife and a chopping board.  But then I tried to put it into the food processor without spilling.  No spilling?  Wishful dream.  And then the whole "finely ground" thing?!  Oh. My. God.  Yeah, HUGE CHUNKS.  And the finely ground bits were in a six inch radius AROUND the stupid freaking food processor. *grinding teeth*  Fine.  But maybe it will taste good.] 

*  In a saucepan, combine the milk, sugar, and salt, put saucepan over medium heat, stirring with a wooden soon until the sugar dissolves and the milk comes to a boil.  Remove the saucepan from the heat. [IR: Wait.  What milk?  Quickly review the ingredients.  THERE IS NO MILK!!!  So, how much milk am I supposed to use?!  Argh!  So then the half mug of milk, agave nectar and salt exploded in the microwave during the second minute.  Dirty microwave.  Joy.  But maybe it will taste good.]

*  With the motor of the food processor running, pour the hot milk mixture through the feed tube.  Process for 10 to 20 seconds until the choclate 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. [IR: Why a spatula?  Anyway, dripped the hot milk mixture on my sock, the floor, the counter, and the outside of the food processor as I tried to pour it in.  While it is running?!  Are you INSANE?!  I turned the stupid thing off before pouring it in.  And if the ground chocolate sprayed around food processor?  Oh. My. God.  The hot chocolate milk sprayed EVERYWHERE.  Freaking everywhere.  The outside of the entire food processor was COVERED in it.  I thought about opening it up to scrape down the sides, but in doing so I would instantly cover all mechanical parts in warm chocolate.  Ugh.  I hate this recipe.  This better taste AMAZING.]

*  In a medium bowl, mix the cream until soft peaks just form.  Do not over-whip the cream. [IR: Great. Finally something that ONLY dirties another bowl and beater.  You would not believe how long it took me to clean a spot to put the mixer.  Chocolate. Everywhere.]

*  Using a rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten.  Fold in the remaining cream.  Refrigerate until ready to serve. [IR: What is WITH the stupid spatulas?  Does it spoil it if I reuse a spoon instead of dirtying yet another clean utensil?  And refrigerate HOW LONG?!  I freezered it for 20 minutes and it seemed fine.]



Three of the four of us thought it was delicious.  The fourth thought it was too dark.  I used about half a coffee mug of milk and 70% cocoa chocolate.  She would likely want to add more milk to make it less dark or use lighter chocolate.  Or both.

And next time?  I'm using my freakin' blender.    



Comments

[texpenguin.livejournal.com]

You did have the lid on and locked and the plastic thingy that fills/covers the feed tube in place right? I just don't understand how it could have sprayed everywhere if it was locked down/covered. Regardless, blender does sound easier. I will try this at some point with maybe 40% chocolate and Cointreau, Amaretto, or Bailey's instead of red wine. Yum!

[indigo-rose99.livejournal.com]

Yep, lid on and locked, plastic thingy covering feed tube, all sealed up theoretically tight. Still sprayed everywhere. *sigh*

Hmm, other alcohol instead of the wine... *wiggle eyebrow* That does sound interesting! I'm making a note of that.

[ovrclokd.livejournal.com]

i hate to laugh at your pain, but the running commentary is hysterical. i can totally hear you in my head.

as for the food processor - do you happen to have a kitchenaid model? when thebroomecloset replaced my dead hand-me-down cuisinaet last christmas, i went with a kitchenaid after checking recommendations from consumer reports, america's test kitchen, and alton brown - and i hated it. the lid design leaves small gaps between the lid and bowl, all the way around, so the first three times i used it, i got flour, water, and something-i-don't-remember all over my counter. at which point we returned it and got the 2008 version of my old cuisinart, which has a lid that sits flush with the bowl all the way around. i can't imagine who thinks air gaps on a containment vessel are a good idea...

[livingdeb.livejournal.com]

Why can't you start with the milk mixture, then put the unchopped chocolate in and stir continuously on low heat until the chocolate is melted, then add the oil (you need more fat in this recipe?), wine and vanilla and continue stirring with your same stirring implement, then just take it off the burner to cool? Then whip the cream in a bowl, fold, refrigerate as in the recipe.

Dishes: pan, bowl, stirrer, beaters, and maybe a spatula for the folding and for getting all the fluff into the serving cups.