Milk Chocolate Mousse Recipe (Food Processor Version, No Egg)

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Milk Chocolate Mousse: Food Processor (no egg)

Tina Verrelli – epicuricloud.com

 

Makes 4-6 servings depending upon size of dish (about 20-ounces total)

 

INGREDIENTS:

½ teaspoon instant espresso powder

1 tablespoon water

1 ½ teaspoons vanilla

2 tablespoons neutral oil (avocado, safflower, canola…)

1 cup + 1 tablespoon milk chocolate chips

1/3 cup milk

2 tablespoons sugar

1/16 teaspoon (pinch) salt (I used kosher salt)

1 cup cold heavy cream

 

DIRECTIONS:

In small liquid measuring cup stir together instant espresso powder and water until dissolved, add oil and vanilla.

 

Set-up the metal Multi-Purpose (chopping) blade in food processor.

Add the chocolate chips and process on high until chopped up finely.

 

In microwavable liquid measuring cup combine milk, sugar and salt. (I use a 2-cup measure as milk tends to bubble up) Microwave for 30-minute increments, stirring in-between until hot and steamy and the sugar is dissolved. (45 seconds – 1 minute)

 

With processor running on low, add hot milk mixture in a slow steady stream.  This will melt the chocolate.  Next, with food processor running on low, add the espresso mixture in a slow steady stream.  Pour this mixture out into a large bowl and allow to cool (about 10 minutes.)

 

Using the same food processor bowl and blade (no need to clean off any chocolate residue) Add the heavy cream and process on high or hold down the pulse button for the highest speed and whip until thickened.  Watch through the top of the processor and stop as soon as you see it thicken. (Don’t over-process or it will turn to butter.  Still tasty though!)

 

When chocolate mixture is cool, fold in half of the whipped cream.  This will lighten up the chocolate mixture.  Then, fold in the rest of the whipped cream, just until all combined.  If a few lumps remain, stir very gently with a whisk.

 

Spoon the mixture into 4-6 dishes and refrigerate until chilled.  Can make up to 2-days in advance.

 

NOTES:

I used KitchenAid 7-Cup EZ Store Food Processor.

 

To Decorate as “Dirt Desserts” for Halloween:

I used:

Oreo Cookies – processed to crumbs in food processor

Candy pumpkins  and/or candy corn

Milano cookies

Black decorating frosting

PRINTABLE RECIPE: Milk Chocolate Mousse

 

Clean Your Pumpkin Seeds with Your Stand Mixer (Video)

No More Hands in the Pumpkin Goop!

Click photo to play video

How to Roast Your Pumpkin Seeds:

When your seeds are all clean, it’s time to roast them up!

If your seeds are still wet, you need to dry them:

Preheat your oven to 200 degrees F.

Spread your seeds on a baking sheet (I line mine with parchment for easy clean up.)

Bake until the seeds are throughly dry, you may need to get in there a few times and stir them a bit.

The amount of time will depend how wet your seeds are.

When you’re ready to roast them:

Increase oven temperature to 325 degrees F.

Drizzle your dry seeds with a tablespoon or so of neutral oil (avocado, safflower, canola) stir to coat evenly with the oil and sprinkle with salt.

Pop them in the oven and roast until they are evenly toasted and brown - about 20-25 minutes.

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Raspberry Vinaigrette Recipe

Raspberry Vinaigrette Recipe:

 Courtesy of: Carole A. Haffey, Food Stylist

 Makes about 1 ½ cups

 INGREDIENTS:

1 cup fresh raspberries

⅓ cup red wine vinegar

2 teaspoons Dijon mustard

½ teaspoon salt

¼ teaspoon pepper

⅔ cup oil (olive oil or avocado oil)

 DIRECTIONS:

Puree raspberries and red wine vinegar.

Add Dijon mustard, salt and pepper.

While whisking this mixture slowly drizzle in oil to emulsify mixture.

Note: KitchenAid Chopper (Mini Food Processor)

I use my KitchenAid Chopper to make this recipe.  If you have the 5-cup unit with the Whisking Accessory, this is how I make it:  Use the Multi-Purpose blade for pureeing the raspberries and vinegar.  Then, take that blade out and put in the whisking accessory (just press down right on top of the puree.)  You can add half the oil with the puree, then running the unit on the puree speed, add the rest of the oil, little by little, through the drizzle basin.  

If you don’t have the Whisking Accessory, you can use the Multi-Purpose blade the whole time, just use the drizzle basin to add all the oil.

PRINTABLE RECIPE: Raspberry Vinaigrette