Food Processor Chocolate Mousse

When I saw this recipe I knew my name was on it. I'm no short-cut cook, but this one hit home. Liat loves chocolate mousse, so it's a double- hit for me.

• 10 oz. bittersweet dark chocolate (Lindt Tradition or Valrhona Equitorial)
• 1/3 cup milk
• 3 tbsp. sugar
• 2 tbsp. safflower or canola oil
• 2 tsp. pure vanilla extract
• 1 cup heavy cream

Break the chocolate into small pieces and process until very finely ground. Meanwhile heat milk and sugar over medium heat until sugar dissolves. Pour into the food processor containing chocolate, pulsing until chocolate has melted. Add oil and vanilla and pulse 10 seconds. Transfer chocolate into a mixing bowl.

Whip cream to soft peaks. Fold 1/3 into chocolate and mix well. Fold rest until just combined. Do not overmix. Chill at least one hour.