Treat yourself to luxurious indulgence with our recipe for Smoked Chocolate Mousse - a sophisticated dessert that tantalizes the senses with a creamy, decadent texture and intense, smoky flavor! Perfect for an unforgettable dining experience.
WHAT YOU’LL LOVE
- Cold-smoked chocolate: Running only the fans with a smoldering pellet tube for 90 minutes flavors the chocolate chips with smoke without melting them.
- Rich chocolate-butter base: Dark chocolate and butter melted gently over a double boiler, then whisked with egg yolks, make a glossy, deep-flavored foundation.
- Folded in stages: Stirring a quarter of the whipped whites into the chocolate first lightens it, so the rest folds in without deflating, and whipped cream goes in last.
- Piped jars with smoked chocolate garnish: Spooning the mousse into small jars makes neat individual servings, and minced smoked chocolate on top doubles down on the smoke flavor.
Smoked Chocolate Mousse
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
20 (1/2 cup) servings
Prep Time
40 minutes
Cook Time
30 minutes
Calories
249
Smoked Chocolate Mousse is the perfect way to take your dessert to the next level. This elegant dessert is rich in texture and flavor and the touch of smoke is just the right finish!
Ingredients
- 16 oz dark chocolate chips, divided
- 8 oz unsalted butter
- 7 egg yolks
- 11 egg whites
- 2 1/2 oz white sugar
- 1 cup heavy cream
Directions
Prepare your Yoder Smokers YS640 Pellet Grill for cold smoking. Flip the switch to the “on” position, but do not press start. This will allow the fans to run without creating heat. Fill an A-MAZE-N Tube Smoker with your favorite pellets. Place on the main cooking grate to the left side. Light the end with a torch. Let the fire burn for a minute before blowing out the flame.
Spread the chocolate chips out on sheets of FrogMat. Place the FrogMat on the second shelf of the grill. Smoke the chocolate for 90 minutes. Remove from the grill. Set aside 2 oz of the chocolate chips, and mince for garnish.
- On the stove top, melt the chocolate and butter in a double boiler over low heat. Whisk until smooth. Allow the chocolate mixture to cool slightly. Whisk in the yolks one at a time.
- Whisk the egg whites until soft peaks are formed. Slowly add the sugar while whisking. Continue to whisk until stiff peaks form.
- Fold 1/4 of the egg whites into the chocolate mixture. Add the remaining egg whites and fold until there are not remaining streaks.
- Whip the heavy cream to soft peaks. When the chocolate mixture has cooled to 90ºF-95ºF, fold in the heavy cream until no streaks remain.
Pipe the mousse into 4 oz mason jars and chill until ready to serve. Serve topped with bourbon whipped cream and a pinch of minced smoked chocolate chips.
Recipe Note
Recipe FAQ
Why cold smoke the chocolate with the fans only and no heat?
Chocolate melts at low temperatures, so a lit pellet grill would turn the chips into a puddle. Turning the grill on without pressing start runs the fans, which circulates the smoke from a pellet tube without adding heat.
Why spread the chocolate chips on FrogMat sheets?
A thin, even layer on a nonstick mat exposes every chip to the smoke, and the chips can be collected easily afterward without sticking to the grates.
Why melt the chocolate and butter in a double boiler?
Gentle, indirect heat melts chocolate smoothly without scorching or seizing it. Keep the water from touching the bowl and whisk until smooth.
Why cool the chocolate before whisking in the yolks?
Very hot chocolate would scramble the yolks. Letting it cool slightly first, then adding the yolks one at a time, blends them in smoothly.
Why fold a quarter of the egg whites in before adding the rest?
The dense chocolate base would deflate the whites if the whole amount went in at once. Mixing in a quarter first loosens the base so the remaining whites fold in with less loss of air.
Why add the sugar slowly while whisking the whites?
Adding it gradually dissolves it into the whites and stabilizes the foam, so it whips into stiff, glossy peaks that hold their volume.
Does this mousse contain raw eggs?
Yes. The yolks and whites are never cooked, so the mousse carries a small risk of salmonella. Using pasteurized eggs removes that concern, and it's a good idea for anyone who is pregnant, elderly, very young, or has a weakened immune system.
How should I store the mousse?
Keep it refrigerated until serving, and eat it within about 2 days. Don't leave it at room temperature for more than 2 hours.
How indoor-friendly is this recipe?
3 out of 5. Everything except the cold smoking works on a stovetop and counter. Without a smoker, the mousse is still a rich chocolate mousse, but it loses the smoke flavor that defines the recipe.
Recipe Highlights
Cold-smoked chocolate: Adds smoke without heat.
Butter-chocolate-yolk base: Gives a rich, glossy foundation.
Staged folding: Keeps the mousse light and airy.
Jar presentation: Makes neat individual servings with smoked chocolate on top.
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Nutrition
Nutrition
- Nutrition Serving Size
- 2.98 oz
- per serving
- Calories
- 249
- Carbs
- 19 grams
- Protein
- 5 grams
- Fat
- 19 grams
- Sodium
- 89 milligrams
