Blowtorched Mexican mousse

We just finished blowtorching a boozy Mexican chocolate mousse with burnt rum and a crusty sugar topping – sounds indulgent? Certainly yes! On the palate were spices, heat rub, roasted figs and plums served with crunchy chocolate granola. After reduction we blowtorched a cinnamon stick, laid new tar on a road and made a cocktail with old-fashioned root beer, Jamaican rum, banana syrup and a smoky whisky – sounds funky? It certainly was! We then imagined sitting in a smoke-filled jazz bar listening to the band playing a riff. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.