When I think of eating dessert, I imagine sweet, sometimes salty or maybe sour, but I rarely think smoky. Smoke-flavored desserts are surfacing on restaurant menus and in gourmet goods. The woodsy flavor adds dimension and brings out the sweetness and rich flavors.
Just like smoking meat or vegetables, adding a smoky flavor to a dessert is a slow process, but there are a few ingredients in the market to create a quick dessert full of depth and flavor.
Sugar: Smoked sugar can be sprinkled over a crispy tart, used as a garnish for your coffee or added to fresh fruit. Bourbon-smoked sugar is raw sugar smoked in bourbon barrels to create an oaky caramel flavor. It can be found in specialty markets or on Amazon. Bourbon Barrel Foods sells Bourbon Smoked Sugar for $2.50 to $20 at bourbonbarrelfoods.com.
Chocolate chips: Add smoked chocolate chips to your favorite cookie recipe or your favorite vanilla ice cream for intense flavor. Smoked chocolate chips are cold-smoked for more than 10 hours to get the purest smoky flavor. You can find Smoked Chocolate Chips at getyourhotcakes.com for $15.
Sea salt: Smoked sea salt can be used in many ways. Sea salt is typically smoked over oak, hickory, mesquite or applewood and will enhance any dish it accompanies. Place smoked sea salt into a food processor or coffee grinder to make a powder. It can then be mixed into cocoa powder to coat gourmet truffles for a rich flavor. Bourbon Barrel Foods also has a smoked sea salt.
- 2 1/2 Cups Semi Sweet Chocolate Chips
- 1/2 Cup Smoked Chocolate Chips
- 1 Cup Heavy Cream
- 1 Tbsp Grand Mariner
- 1/2 Cup Cocoa Powder
- 1/2 tsp Smoked Sea Salt, Powdered
- Place chocolate chips in a large bowl
- Heat heavy cream in a saucepan over medium heat until cream comes to a boil
- Remove the cream from the stove and pour into chocolate
- Gently whisk chocolate mixture until chocolate and cream are fully combined (do not whisk to fast or your will create air bubbles in the chocolate)
- Add in 1 Tbsp Grand Mariner to the chocolate mixture and whisk
- Cover and refrigerate ganache for approx. 1 hour or until hardened
- Scoop 1 tbsp balls of ganache and place on a parchment lined baking sheet and refrigerate for 30 minutes
- Roll ganache in hands to create a smooth ball; refrigerate for 30 minutes
- Remove ganache balls from the refrigerator and roll in the sea salt cocoa powder coating
- Refrigerate truffles until ready to serve or store in an air tight container
- **Smoked Sea Salt Cocoa Powder Coating
- In a small food processor or coffee grinder, grind up smoked sea salt until powder
- Mix into cocoa powder before coating ganache