Smoked Chocolate Mousse by Heidi Swanson
Gently smoking chocolate is amazing. The fat in the chocolate is receptive to whatever you’re using for smoking–I’ve used cherrywood, hickory, and rosemary in the past. The trick is maintaining those wonderful smoky notes when you take the next step. I haven’t had much luck using smoked chocolate in cakes and cookies, but when you use it in more direct (and concentrated) desserts like pudding and mousses, it can be a delightfully surprising game-changer.
If you don’t have access to a stovetop smoker, no problem, an unsmoked version has long been a family favorite. This is the stovetop smoker donabe I use: https://toirokitchen.com/products/ibushi-gin
Because the ingredient list is so short, the devil is in the details here. Use the best quality chocolate you can get your hands on - preferably in the 60-80% range. I’ve been making this recipe with Guittard Santé 72% Cacao Baking Chips made with coconut sugar. You also have options on the sweetener front - granulated cane sugar, Just Date organic date sugar, and muscovado sugar are all good options. This is the perfect make-ahead dessert, and it’s best when you make it a day ahead of time. You need a bit of time for the mousse to set. Lastly, as noted below, this recipe does feature raw egg*. The standard disclaimer recommends children, pregnant women, the elderly, and anyone with an immune system disorder should avoid eating uncooked eggs because of salmonella risk.
Ingredients
SPECIAL EQUIPMENT: Stovetop smoker or donabe smoker (Ibushi Gin)
6 oz [170g] Guittard Santé 72% Cacao made with Coconut Sugar
2 eggs, brought to room temperature shortly before using*
1/4 cup water
1/4 cup Just Date Organic Date Sugar
4 tbsp unsalted butter
1/4+ tsp fine grain sea salt
1 cup cold heavy cream, plus sugar to taste
2 tsp almond extract
*This recipe does use raw egg - children, pregnant women, the elderly, and anyone with an immune system disorder should avoid eating uncooked egg because of salmonella risk.
Directions
Smoke your chocolate. Start by placing the baking chips in a shallow, heat-proof, dish or bowl. Smoke the chocolate per your smoker instructions, for about 18 minutes. The smoker temperature should be very low and gentle. The chocolate should be barely melted after smoking.
Meanwhile, separate the whites and yolks of the eggs. In a large bowl, beat the egg whites until they hold very stiff peaks.
Combine the water, sugar, butter, and salt in a double boiler. If you don't have a double-boiler, you can fashion one by combining the ingredients in a medium stainless steel bowl, and then placing this bowl atop a small, barely simmering saucepan of water. Stir until the ingredients come together smoothly.
Remove from heat and stir in the smoked chocolate. Next, beat in the egg yolks, stirring until the mixture is smooth and glossy. Add the egg whites, and fold gently until the pudding is uniform in texture. Divide the mousse evenly across 4-6 serving cups or glasses. Chill (covered) - preferably for a few hours or overnight.
Prior to serving, whisk the heavy cream into loose, floppy peaks adding the almond extract and sugar to taste toward the end. I typically use about 1½ - 2 tablespoons of sugar or date sugar. Serve the chocolate mousse with a generous dollop of whipped cream.
