Le Chocolat Poiver (Part 2)

INGREDIENTS

INSTRUCTIONS

Continued:
Make the chocolate mousse: Place the chocolate in a food processor fitted
with the metal chopping blade.
Process for 20 to 30 seconds, until finely ground. In a small saucepan,
combine the milk, sugar and salt. Cook over medium heat, stirring with a
wooden spoon, until the sugar dissolves and the milk comes to a boil.
Remove the pan from the heat. With the motor of the food processor running,
pour the hot milk through the feed tube. Process for 10 to 20 seconds until
the chocolate is completely melted. Using a spatula, scrape down the side
of the work bowl. Add the oil, port, and vanilla; process for 5 to 10
seconds, until the mixture is creamy. Scrape the chocolate mixture into a
large bowl and cool for about 5 minutes, until tepid. In a 4 1/2-quart bowl
of a heavy-duty electric mixer using the wire whip attachment, whip the
cream until soft mounds barely start to form and the cream is still
pourable. Do not overwhip the cream. Using a rubber spatula, gently fold
one third of the whipped cream into the tepid chocolate mixture to lighten
it. Fold in the remaining whipped cream. Do not overfold the mousse or the
texture will be grainy. Refrigerate until ready to serve. Make the port
aspic: Measure 1/4 cup of water into a medium-sized heatproof ramekin.
Sprinkle the gelatin over the water and let the mixture soften for five
minutes. In a medium saucepan, set over medium heat, bring the port, 1 cup
of the water and the sugar to a boil. Remove the pan from the heat.
Immediately scrape the gelatin mixture into the hot port/sugar mixture and
stir to combine. Stir occasionally while the mixture cools, for about 15
minutes. Pour a thin layer of the port aspic over each of 8 dessert plates.
Chill until set.
Choose the eight prettiest cookie wafers and reserve them for the tops of
the desserts. If desired, dust with confectioners' sugar and cocoa powder.
To serve, arrange one chocolate wafer in the center of each dessert plate.
Fill a pastry bag fitted with a large star tip (such as Ateco #5) with the
chocolate mousse. Pipe a layer of chocolate mousse over each wafer. Place
another cookie on top of the mousse, and pipe another mousse layer. Finish
with the reserved chocolate wafers.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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