Smoked White Chocolate Mouse Recipe

Infuse cream with smoke

Place 120 ml of the heavy cream in a heatproof, shallow metal bowl. Light a small handful (about 1 tbsp) of soaked wood chips in a smoker gun or small smoking device and cover the bowl immediately to trap smoke for 2–3 minutes. If you do not have a smoker gun, heat a piece of metal until glowing, add a few chips until smoking, then invert a heatproof bowl over them to capture smoke. After 2–3 minutes, remove the cover and let sit 2 minutes; do not over-smoke.

Melt chocolate

Place the finely chopped white chocolate (10 oz) in a heatproof bowl. Warm the smoked cream you prepared plus the remaining 120 ml heavy cream (if using 240 ml total) together with 120 ml whole milk in a saucepan until just simmering (do not boil). Pour the hot milk/cream mixture over the white chocolate in two additions, stirring gently with a spatula until smooth and fully melted. Add 1 tbsp warm neutral oil and 1 tsp vanilla extract; stir to glossy consistency. Set aside to cool slightly.

Make custard base

In a separate bowl, whisk together 4 egg yolks and 40 g granulated sugar until pale and slightly thickened. Temper the yolks by slowly drizzling about one-third of the hot chocolate/milk mixture into the yolks while whisking constantly. Then pour the tempered yolks back into the remaining pot of hot mixture and return to very low heat, stirring constantly with a spatula, until the custard thickens slightly and coats the back of a spoon (do not let it boil). Remove from heat and stir in a pinch of fine sea salt.

Combine and chill

Pass the custard through a fine-mesh sieve into the bowl with the melted white chocolate if needed, stirring to combine into a smooth ganache-like mixture. Cool to room temperature, occasionally stirring to help release steam. Once cooled to about 30–35°C (lukewarm), fold in 120 ml of whipped heavy cream (whip cold cream to soft peaks). Fold gently until fully incorporated and lightened but not deflated. Chill the mousse in the refrigerator for at least 1 hour to set slightly; longer (2–3 hours) yields a firmer texture.

Slice the prepared sponge cake into rounds or strips sized to fit your serving glasses or plates. Mix 120 ml champagne with 30 ml simple syrup. Lightly brush or sprinkle the champagne syrup over the sponge pieces so they are moist but not falling apart. Let them sit 5–10 minutes to absorb the liquid. Reserve any leftover champagne for the coulis finish.

Place 300 g mixed berries, 50 g sugar, 30 ml water, and 1 tbsp lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and sugar dissolves (5–7 minutes). Remove from heat and let cool slightly, then puree the mixture in a blender until smooth. Pass the puree through a fine sieve to remove seeds. Stir in 30 ml cold champagne to lighten the coulis and adjust sweetness if needed. Chill until ready to serve.

Line a baking sheet with parchment and lightly grease. In a deep, heavy saucepan combine 200 g granulated sugar and 60 g light corn syrup (or golden syrup) and heat over medium-high heat, stirring until the sugar dissolves. Clip a candy thermometer to the pan and boil without stirring until the mixture reaches 150°C (302°F) — hard crack stage and a deep amber color. Remove from heat immediately and quickly whisk in 1 tbsp sifted baking soda all at once; the mixture will foam vigorously. Quickly pour the foamy toffee onto the prepared sheet and spread slightly; do not press it down. Allow to cool completely and harden (10–15 minutes). Once set, break into shards. Store in an airtight container to keep crisp.

Divide the champagne-soaked sponge pieces among 6 serving glasses or dessert plates (approximately 6 servings). Spoon or pipe the smoked white chocolate mousse on top of the sponge in each glass, filling to near the rim. Chill for 10–15 minutes if mousse softened during assembly.

Spoon a small pool of chilled berry coulis onto each mousse (or serve alongside). Garnish with shards of honeycomb toffee, fresh berries, and mint leaves. For an optional finishing touch, use a smoke gun briefly to add a light plume of smoke to each serving and immediately cover with a glass cloche for a dramatic reveal at the table. If using edible gold leaf, apply delicate pieces to the honeycomb.

Serve chilled. Each serving is best consumed within 6 hours to maintain honeycomb crispness and mousse texture.