Chocolate Mousse

• 7 ounces semi-sweet or bittersweet chocolate (not more than 62% cacao), coursely chopped
• 1/3 cup milk
• 2 tbsp sugar
• pinch of kosher or sea salt
• 2 tbsp flavorless vegetable oil
• 2 tsp pure vanilla extract
• 1 cup heavy cream
• black pepper or fleur de sel

1. Blast chocolate in a food processor until very finely ground. Leave it in the processor bowl.
2. Bring milk, sugar and salt to a simmer in a small saucepan, stirring to dissolve the sugar. Turn on processor and pour sweetened hot milk through feed tube, processing for 15-20 seconds or until chocolate has melted.
3. Add oil, liqueur or espresso (if using) and vanilla. Process for another 10 seconds to blend thoroughly.
4. Scrape mixture into a large bowl and let cool about 10 minutes.
5. Beat cream until it jus tstarts to hold a very soft shape (not even close to stiff). Fold 1/3 of cream into chocolate. Fold in remaining cream. For smoothest possible mousse, stop folding the moment hte cream is incorporated into the chocolate. Immediately scoop into six pretty dessert glasses.
6. Refrigerate until mousse sets, about 1 hour, or until ready to serve (keeps up to 2 days). Grind a little black pepper or fleur de sel over each serving.
7. For anyone avoiding alcohol, simply omit the liqueur and replace it with espresso or increase quantity of milk by 1 1/2 tablespoons.

semisweet, milk, sugar, kosher, vegetable oil, vanilla, heavy cream, black pepper

Taken from www.epicurious.com/recipes/member/views/chocolate-mousse-51180811 (may not work)