A recipe different from the traditional chocolate mousse recipes for its consistency.
Learn more about Elisa López
Ingredients4 portions
Preparation
Place the chocolate in the food processor and process until it has ground.
Heat the milk and cream in a saucepan until it is about to boil.
Add vanilla and pepper.
Pour the mixture into the processor and process for half a minute.
Add egg
Process for 45 more seconds.
Pour into small molds and refrigerate for about 8 hours.
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