{"id":42017,"date":"2026-01-26T08:00:16","date_gmt":"2026-01-26T06:00:16","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/?p=42017"},"modified":"2026-03-20T14:44:03","modified_gmt":"2026-03-20T12:44:03","slug":"sweet-cravings","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2026\/01\/26\/sweet-cravings\/","title":{"rendered":"Sweet cravings"},"content":{"rendered":"<h4><strong>Chocolate and coffee. All you need to kick start the month of love.<\/strong><\/h4>\n<p><strong>FIVE INGREDIENT CHOCOLATE POTS<\/strong><br \/>\n<strong><em>You\u2019ll need:<\/em><\/strong> 125ml milk, 250ml cream, 3 Tbsp castor sugar, 5 egg yolks, 200g dark chocolate &#8211; chopped<br \/>\n<strong><em>To make:<\/em><\/strong> Heat the milk and cream in a small saucepan over medium heat to just before boiling point. Remove from the heat. Whisk the sugar and egg yolks in a heatproof bowl. Slowly add the cream mixture to the yolks, while beating to prevent the eggs from scrambling. Return the custard to low heat and cook, while stirring, for about 5 minutes or until the mixture coats the back of a spoon. Strain the custard through a sieve. Stir through the chocolate until melted. Spoon into 6 x 125 ml bowls. Set in the fridge.<br \/>\n<strong><em>Optional:<\/em><\/strong> Place 2 egg whites and 125 ml (\u00bd cup) castor sugar in a medium heatproof bowl, set over a small saucepan with simmering water. Beat with a hand beater on medium speed until the sugar has dissolved and the mixture is heated. Take off the heat and continue beating until the meringue reaches room temperature and soft peaks form. Spread dollops onto the chocolate pots. Char with a blowtorch. Serve with berries and shortbread biscuits\/cigars.<\/p>\n<p><strong>NUTTY MOCHA MOUSSE<br \/>\n<\/strong><a href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/Chocolate-Pots.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-42018 alignnone\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/Chocolate-Pots-345x400.jpg\" alt=\"\" width=\"345\" height=\"400\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/Chocolate-Pots-345x400.jpg 345w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/Chocolate-Pots-884x1024.jpg 884w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/Chocolate-Pots-768x889.jpg 768w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/Chocolate-Pots-363x420.jpg 363w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/Chocolate-Pots-696x806.jpg 696w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/Chocolate-Pots-1068x1237.jpg 1068w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/Chocolate-Pots.jpg 1128w\" sizes=\"auto, (max-width: 345px) 100vw, 345px\" \/><\/a><a href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/CoffeeNutButter.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42019 alignnone\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/CoffeeNutButter-383x400.jpg\" alt=\"\" width=\"291\" height=\"304\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/CoffeeNutButter-383x400.jpg 383w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/CoffeeNutButter-402x420.jpg 402w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/CoffeeNutButter-696x726.jpg 696w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2026\/01\/CoffeeNutButter.jpg 709w\" sizes=\"auto, (max-width: 291px) 100vw, 291px\" \/><\/a><br \/>\nA bold, no-bake dessert made to impress.<br \/>\n<em><strong>You\u2019ll need:<\/strong><\/em> 500ml fresh cream, 60g Babylonstoren Dark Chocolate with Rye &#8211; finely chopped, 125ml Babylonstoren Coffee Nut Butter, 60ml Babylonstoren Salted Caramel, Maldon salt to serve, Babylonstoren koffiekoekies to serve<br \/>\n<em><strong>To make:<\/strong><\/em> Heat half a cup of cream in a small saucepan over medium heat or in the microwave until just below boiling point. Stir in the chocolate until melted and smooth. Cover directly with plastic wrap and set aside to cool.<br \/>\nWhisk the remaining cream in a bowl until medium peaks form. Add the nut butter and salted caramel and whisk until smooth. Pour into six ramekins or glasses (about 160 ml each) and place in the fridge to set.<br \/>\nDivide the cooled chocolate ganache over the mousse and place in the fridge until needed.<br \/>\nServe with a pinch of flaky salt and koffiekoekies.<\/p>\n<p><em><strong>Details:<\/strong> Visit <a href=\"https:\/\/babylonstoren.com\/\">babylonstoren.com<\/a> to order the coffee and chocolate treats needed for this recipe.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chocolate and coffee. All you need to kick start the month of love. FIVE INGREDIENT CHOCOLATE POTS You\u2019ll need: 125ml milk, 250ml cream, 3 Tbsp castor sugar, 5 egg yolks, 200g dark chocolate &#8211; chopped To make: Heat the milk and cream in a small saucepan over medium heat to just before boiling point. Remove [&hellip;]<\/p>\n","protected":false},"author":115,"featured_media":42098,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475],"tags":[229,254,13324,4117,13326,13327,13325,110,5816,135],"class_list":{"0":"post-42017","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-chocolate","9":"tag-coffee","10":"tag-cravings","11":"tag-dessert","12":"tag-mocha","13":"tag-mousse","14":"tag-nutty","15":"tag-recipes","16":"tag-sweet","17":"tag-treats"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sweet cravings - Get It Ballito &amp; Umhlanga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2026\/01\/26\/sweet-cravings\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sweet cravings - Get It Ballito &amp; Umhlanga\" \/>\n<meta property=\"og:description\" content=\"Chocolate and coffee. 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