Sweet, Salty and Spicy for Jess

Since discovering Welsh natural Halon Mon sea salt crystals from the Isle of Anglesey I've been experimenting. The flakes shine and add a crisp element to whatever they are sprinkled over and they add depth in a recipe especially the salt mixed with crushed Tahitian vanilla beans used in sweets. I came up with the pictured mini flourless chocolate cupcake topped with mocha cream. I used my cake recipe for the cupcake (see my earlier post on spiced flourless chocolate cake) and piped a big swirl of mocha cream on top and sprinkled the vanilla Halen Mon salt crystals over the mocha cream. The mix of Indian spices (cardamon, cinnamon and garam masala) in the cake plus the salt and Bailey's coffee liqueur-infused mocha cream make for a sweet delight melding chocolate, coffee, spices and salt. If you don't have a pastry bag, no big deal. Take a plastic sandwich baggie, fill with the mocha cream and cut off one of the corners and squeeze in a circular motion to create a swirl. The final touch is a dusting of the vanilla salt.

Salted Mocha Cream for Jess

1 1/2 cups heavy whipping cream
1/2 cup powdered cocoa
1/4 cup confectioner's sugar
2 generous tablespoons coffee liqueur such as Bailey's
1/2 teaspoon Halen Mon sea salt with Tahitian vanilla, plus more for garnishing

In a large bowl, with mixer at medium-high speed, beat all ingredients until stiff peaks form. Mixture with be dark brown and delicious. Just try to not dip in a finger and lick.

Pipe the mocha cream on cakes, cupcakes or fill a pie shell or layer between layers of angel food cake or any other cake. Garnish your creation with Halen Mon sea salt flakes with vanilla. You might want to invest in ear plugs so the applause wont deafen you ( just a suggestion).