IN THIS MONTH'S BOX

Flower Salt


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Starting in March, your subscription will automatically change to a new cadence. arriving four times per year, instead of monthly.

You'll receive a bigger, better box every three months for a deeper exploration of the world of spices - extra value at no extra cost!

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  • Four spices or blends - a curated, theme-based collection, including a subscriber-only offering
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  • Bonus item - an additional surprise to complement the box.

FEATURED RECIPE

White Chocolate Mousse with Flower Salt

Serves 6.

This eggless white chocolate mousse is decadent but secretly super easy to make. A finishing sprinkle of Flower Salt adds just the right texture, aroma, and color contrast to take this classic dessert to the next level.

Note: Use good-quality white chocolate here — you’re looking for 32% and higher cocoa butter content. It’s widely available in blocks or ‘callets’ (small discs). Don’t be tempted to substitute white chocolate chips — their flavor and texture is less than ideal.

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INGREDIENTS

2 cups (285 g) chopped white chocolate
¼ teaspoon sea salt
2 cups heavy cream
½ teaspoon vanilla extract
Flower Salt, to garnish

INSTRUCTIONS

Put the white chocolate into a heat-resistant bowl and sprinkle in the salt.

Put 1 cup of the cream into a saucepan set over medium-high heat and bring it to a boil. (Keep an eye on the pan because the cream can boil over quickly as it reaches temperature!)

Pour the boiling cream into the bowl over the white chocolate. Stir gently until the chocolate has melted into the cream. Add the remaining cup of cream and the vanilla; stir until completely combined and smooth. Cover the bowl and refrigerate until the cream mixture is very cold, 2-3 hours.

Use a hand mixer set on low to begin whipping the chilled cream-chocolate mixture, slowly increase speed to high and continue to whip until medium-firm peaks form.

You can serve the mousse immediately or scoop it into small serving dishes, cover them, and refrigerate for up to 2 days.

Sprinkle some Flower Salt over each portion just before serving.

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Secret Spice Society Recipe Archive

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