![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2026\/02\/EggsChocPot2-267x400.jpg\")
<\/p>\nChocolate and coffee. The perfect pairing for a slower, sweeter start to March.<\/p>\n
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Five Ingredient Chocolate Pots<\/strong><\/p>\n You\u2019ll need:<\/em> 125ml milk, 250ml cream, 3 Tbsp castor sugar, 5 egg yolks, 200g dark chocolate – chopped<\/p>\n To make:<\/em> 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.<\/p>\n Optional: <\/em>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 (optional).<\/p>\n Nutty Mocha Mousse<\/strong><\/p>\n A bold, no-bake dessert made to impress.<\/p>\n You\u2019ll need: <\/em>500ml fresh cream, 60g Babylonstoren Dark Chocolate with Rye – finely chopped, 125ml Babylonstoren Coffee Nut Butter, 60ml Babylonstoren Salted Caramel, Maldon salt to serve, Babylonstoren koffiekoekies to serve<\/p>\n To make: <\/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.<\/p>\n Whisk 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.<\/p>\n Divide the cooled chocolate ganache over the mousse and place in the fridge until needed.<\/p>\n Serve with a pinch of flaky salt and koffiekoekies.<\/p>\n Details: Visit babylonstoren.com to order the coffee and chocolate treats needed for this recipe.<\/em><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Chocolate and coffee. The perfect pairing for a slower, sweeter start to March. Five Ingredient Chocolate Pots You\u2019ll need: 125ml milk, 250ml cream, 3 Tbsp castor sugar, 5 egg yolks, 200g dark chocolate – chopped To make: Heat the milk and cream in a small saucepan over medium heat to just before boiling point. Remove […]<\/p>\n","protected":false},"author":24,"featured_media":47603,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10916],"tags":[2461,12502],"class_list":{"0":"post-47595","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-babylonstoren","9":"tag-chocolate-and-coffee"},"yoast_head":"\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2026\/02\/Nutty_Mocha_Mousse_Recipe_Idea_bc80b55ed3-400x240.jpeg\")
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