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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