Smoky Chocolate Mousse
8 ounces smoky chocolate (Papua New Guinea, Indonesia, Java), chopped
1 C + ¾ C heavy cream, separated
4oz powdered sugar
Smoked salt, optional
1. Whip 1 C heavy cream with 4oz powdered sugar, and 1oz bourbon to stiff peaks. Simultaneously heat 3/4 C heavy cream to a low simmer.
2. Pour the warm cream in a blender and start on low. Slowly add the chopped chocolate. Add a heavy pinch smoked salt and blend covered on high for a few seconds until all combined to create a ganache.
3. Fold in the ganache to the whipped cream in three batches as to not deflate the whipped cream. Make sure everything is combined and the lumps are gone. Pour into serving vessels and chill to set. To serve, top with smoked salt.
In my upcoming book, I'm including all sorts of chocolate-forward recipes like this, where you can actually taste the flavor notes of the chocolate. I can't wait to share them with you!