Chocolate Hojicha Mousse

Steps

1. 1

   Add the milk, brown sugar, and sea salt to a small saucepan. Heat over medium-low heat until the sugar has dissolved and the milk is steaming, but do not let it boil.

2. 2

   Add the hojicha powder, if using, to the hot milk. Whisk until the powder is fully incorporated and the mixture is smooth.

3. 3

   Place the chopped dark chocolate in a heatproof bowl. Pour the hot milk mixture over the chocolate and let it stand for about 30 seconds so the chocolate begins to melt.

   Start 30-second timer
4. 4

   Stir the chocolate and milk together, then allow the mixture to cool to room temperature. It should remain fluid rather than setting. If it is still lumpy, microwave it in 20-second intervals, stirring between intervals, until smooth.

5. 5

   In a separate bowl, whip the heavy cream until it reaches soft peaks. The cream should hold a soft shape but still look smooth and supple.

6. 6

   Fold a small amount of the whipped cream into the cooled chocolate mixture to loosen it.

7. 7

   Gently fold in the remaining whipped cream in 2 to 3 additions. Fold only until no white streaks remain, taking care not to knock out too much air.

8. 8

   Spoon or pipe the mousse into serving glasses or bowls.

9. 9

   Chill the mousse for at least 2 hours, or until fully set.

   Start 2-hour timer
10. 10

    Before serving, garnish with whipped cream, flaky salt, olive oil, or a combination of the optional garnishes.