Bake the Book: Food-Processor Chocolate Mousse


[Photograph: Sang An]

Much like crème brûlée, chocolate mousse is very much a restaurant-y dessert—the sort of sweet meal-ender that the majority of the population would not consider attempting at home. Something that tasty surely requires a pastry chef background, right?

Well, maybe not, thanks to this Food-Processor Chocolate Mousse recipe from Alice Medrich's Sinfully Easy Delicious Desserts. She's carved out a path to a fluffy-smooth-chocolaty mousse that requires nothing more than a food processor and a stand mixer or whisk.

And it's kind of genius, no need to mess around with separating eggs or breaking out the double boiler. Just chop the chocolate, melt it with warmed milk, vanilla, a bit of red wine, and sugar; then cool, and fold into softly whipped cream. This stuff will stand up to most restaurant mousses any day of the week.

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Food-Processor Chocolate Mousse »

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As always with our Bake the Book feature, we have five (5) copies of 'Sinfully Easy Delicious Desserts' to give away.

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