Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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Continued:

Make the chocolate mousse: Place the chocolate in a food processor
fitted with the metal chopping blade.

Process for 20 to 30 seconds, until finely ground. In a small
saucepan, combine the milk, sugar and salt. Cook over medium heat,
stirring with a wooden spoon, until the sugar dissolves and the milk
comes to a boil. Remove the pan from the heat. With the motor of the
food processor running, pour the hot milk through the feed tube.
Process for 10 to 20 seconds until the chocolate is completely
melted. Using a spatula, scrape down the side of the work bowl. Add
the oil, port, and vanilla; process for 5 to 10 seconds, until the
mixture is creamy. Scrape the chocolate mixture into a large bowl and
cool for about 5 minutes, until tepid. In a 4 1/2-quart bowl of a
heavy-duty electric mixer using the wire whip attachment, whip the
cream until soft mounds barely start to form and the cream is still
pourable. Do not overwhip the cream. Using a rubber spatula, gently
fold one third of the whipped cream into the tepid chocolate mixture
to lighten it. Fold in the remaining whipped cream. Do not overfold
the mousse or the texture will be grainy. Refrigerate until ready to
serve. Make the port aspic: Measure 1/4 cup of water into a
medium-sized heatproof ramekin. Sprinkle the gelatin over the water
and let the mixture soften for five minutes. In a medium saucepan,
set over medium heat, bring the port, 1 cup of the water and the
sugar to a boil. Remove the pan from the heat. Immediately scrape the
gelatin mixture into the hot port/sugar mixture and stir to combine.
Stir occasionally while the mixture cools, for about 15 minutes. Pour
a thin layer of the port aspic over each of 8 dessert plates. Chill
until set.

Choose the eight prettiest cookie wafers and reserve them for the
tops of the desserts. If desired, dust with confectioners' sugar and
cocoa powder. To serve, arrange one chocolate wafer in the center of
each dessert plate. Fill a pastry bag fitted with a large star tip
(such as Ateco #5) with the chocolate mousse. Pipe a layer of
chocolate mousse over each wafer. Place another cookie on top of the
mousse, and pipe another mousse layer. Finish with the reserved
chocolate wafers.

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