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Chocolate Mousse Infused with Pipe Tobacco

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This rich chocolate mousse is infused with Cavendish pipe tobacco and it is paired with Macallan 12 Years Old. The vanilla and dried fruit aromas of Cavendish pipe tobacco pair perfectly with chocolate. The Macallan 12 Years Old also has notes of vanilla and dried fruit plus some wood smoke which all pair nicely with the Chocolate Mousse Infused with Pipe Tobacco.

I don’t smoke but I always liked the aroma of pipe tobacco so I decided to make chocolate mousse with this aroma. Since I am not familiar with the different tobaccos, I went to visit my friend David, who owns an awesome cigar and tobacco store, DWCigars, in Santa Monica.

Chocolate Mousse Infused with Pipe Tobacco 720

David helped me select a few tobaccos that could pair nicely with chocolate: Cavendish, Optimum, Lone Wolf Blend, French Vanilla, Highland Whiskey and others. The aromas of all of them were so good that it was hard to decide but I finally settled for Cavendish.

The idea is to infuse the whipping cream with the pipe tobacco aromas. Whipping cream has a high fat content and fat captures aromas very well. I first tried infusing the whipping cream with tobacco smoke by using The Smoking Gun. The results were not what I was looking for. The taste was too bitter and it didn’t have the delicate aromas of fresh tobacco. I had to try something else.

My next attempt was by mixing the fresh tobacco with the whipping cream and let it infuse in the fridge for several hours. The results were better but still not good enough. The aromas of fresh tobacco were now present but the taste was still too bitter and left a slight burn in the throat. I probably let it infuse for too long. Maybe 1 or 2 hours would have been enough.

I finally decided to use the rapid infusion technique using the ISI Whip so I could try different levels of infusion without wasting too much time. If you are not familiar with the ISI Whip Rapid Infusion Technique, it is very simple. Just fill the ISI Whip with the liquid to be infused (cream in this case), add the herb, spices or fruit (tobacco in this case), charge it with N2O, wait for a minute, vent the gas out of the whipper and strain the infused liquid (cream in this case).


- 10 g (0.35 oz) of Cavendish pipe tobacco

- 2 tbsp powdered sugar

- 1 3/4 cups whipping cream

- 300 g (10.6 oz) semi-sweet chocolate finely chopped

- 7 tbsp (100 ml) of water

- 4 tablespoons butter

- 1 teaspoon unflavored gelatin powder

- 250 g (8.8 oz) raspberries for sauce and garnish

- small mint leaves for garnish


1- Pour 1 ½ cups of whipping cream in an ISI Whip and add the 10 g of tobacco.

2- Close the whipper and charge it with one ISI cream charger (1 for ½L ISI Gourmet Whip or 2 for 1L ISI Gourmet Whip) and swirl gently for 10 seconds.

3- Let it stand for 50 more seconds and with the ISI Whip standing upright vent all the N2O out of the whipper.

4- Strain the infused cream without pressing the tobacco left in the strainer or it will make the cream too bitter.

5- Chill the infused cream in the refrigerator.

6- Chill a metal mixing bowl and mixer beaters in the freezer.

7- Prepare ramekins or martini glasses to serve the mousse.

8- Pour infused whipping cream in chilled mixing bowl and whip it in a stand mixer while you add the powdered sugar until you reach medium peaks. Reserve in the fridge.

9- Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to hydrate for 10 minutes.

10- Combine chocolate, water and butter in a double boiler and melt it while you stir constantly over barely simmering water.

11- Remove from heat and let it cool down to just above body temperature stirring occasionally.

12- Then carefully heat the hydrated gelatin and cream by swirling the measuring cup over a low gas flame or candle.

13- Stir mixture into the cooled chocolate.

14- Stir 1/4 of the whipped cream into the chocolate mixture to lighten it.

15- Fold in the remaining whipped cream in two parts. Do not over work the mousse.

16- Spoon into ramekins or martini glasses and store in the fridge for at least one hour.

17- Using an immersion blender puree the raspberries. Pass the puree through a fine sieve.

Assemble and Serve

1- Spread some raspberry sauce on the plate.

2- Unmold the chocolate mousse infused with pipe tobacco.

3- Garnish with some raspberries and mint leaves.

Serving Suggestion

- Serve with a glass of Scotch such as Macallan 12 Years Old.

  • Steven Bateman

    The reason your throat burned is because the nicotine in the tobacco infused with your cream. I think the rapid infusion may have avoided that, and this is incredibly interesting to me. I need to get an ISI.

  • David A Boycott

    Interesting. Was planning on doing a tobacco, how did it taste with just the cream and not chocolate?

    • Anonymous

      It was good too. Maybe infuse it for a shorter time.

      —– Reply message —–

  • guest

    ice in a single malt?!

  • kitti88

    If you are wanting to buy a clay tobacco pipe, it is worth spending the few extra dollars to get one made from an expensive clay rather than a cheap clay.Very informative shared article.Liked it.Thanks a lot for sharing.

  • Cosmokramer14

    Why would you use a cream whippet to infuse and then go old school when making the mousse? Couldn’t you strain and then put back in the whipper?

    • Anonymous

      Yes you could.

  • Pingback: Dessert recipes with tobacco?! - FlyerTalk Forums

  • Mary Rice

    Are you yankin’ ma chain? Aye rightyar!  I don’t think so! Whaur’s Your tastebuds? huv ye got ony?

    • StungleDunk Tuphilow

      I love your post, can’t go out on the lash without your mousse, chocolate and nicotine fix….

  • chemist

    Are you aware that nicotine in Tobacco is a poison. Tobacco contains up to 3% by weight nicotine. In a cigarette most of the nicotine is destroyed by heat accounting for a significantly lower dose to your body as compared with eating tobacco.

    The lethal dose of nicotine is 50 mg. By comparison the lethal dose of Cyanide is 60mg.

    Nicotine compounds are soluble in aqueous fluids, like cream. 10 grams of tobacco infused into 12 oz cream,as per your recipe, is more than enough for a FATAL dose. As little as 2mg is enough to make a non smoker sick.

    I find your experiment careless, and blogging it for others to attempt without any knowledge of the serious dangers, criminal…

    • chemist

      My apologies for the hasty post above.I realized my error just after posting. Correction to my post above 50mg/kg is a lethal dose for nicotine. So assuming 3% nicotine content in the tobacco, the dish could have 300mg nicotine.

      A 50kg woman eating would get a dose of 6mg/kg. This is enough to make a non smoker sick. Eating 5 could be fatal….Even if the tobacco has a low nicotine content of 1% that would drop the dose to 2mg/kg in this example. Luckily someone will probably not eat the full amount of cream and the extraction is probably less than perfect.

      Still given that some people believe more is better. Its best to explain the dangers and parameters to stay under.

    • Joe


    • Simba

      the lethal dosage of nicotine is about 3 grams.
      50mg of pure nicotine definitely won’t kill you. but it will give you relax and happy after eating that dishes.

      but 3 grams of pure nicotine can give you a nice and sudden death by heart attack without leaving any evidence. 3 grams = 3,000 mg

      pure nicotine is colorless and tasteless and odorless. it can be easily pour even with water, tea or coffee.

  • Pingback: Rapid Infusion with the ISI Whip | Molecular Recipes

  • Jaron Agelink

    Made this yesterday, with a pipe tobacco rich in Latakia. Amazing flavour, not overwhelming at all. Thanks for the great recipe

    • QuantumChef

      Glad you liked it!

      • Jaron Agelink

        I’m curious by the way: Have you tried anything with Mead? I’m looking for exciting new recipes with mead, but most are very traditional and obvious.

        • QuantumChef

          No, sorry.

  • Ome Nicoot

    I love this recipe!! The texture and flavor of the mousse are fantastic! Thank you!

    One question though: you mentioned “Prepare ramekins or martini glasses to serve the mousse.”

    I could’t get the mouse out of the glasses. (well, not as a whole) Left it in the fridge for about a hour and a half. Should I add more gelatin? Leave it in the fridge a bit longer? Do I need to do something special to the glasses to be able to get the mousse out? Thanks!

    • QuantumChef

      Glad you liked it. The glasses are a suggestion to be served in them, not to use as a mold. If you want to unmold them I recommend you use baking rings, line them with parchment paper and let them in the fridge a little longer.

      • Ome Nicoot

        Ah ok! Since you mentioned unmolding the mousse, that was causing some confusion.

        I’ll making it again today, I’m gonna garnish it with whiskey-caviar. :)