Chocolate and coffee. All you need to kick start the month of love.
Five ingredient chocolate pots
You’ll 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 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.
Optional: Place 2 egg whites and 125 ml (½ 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)
Nutty Mocha Mousse
A bold, no-bake dessert made to impress.
You’ll need:
- 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 koffie koekies to serve
To make: 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.
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.
Divide the cooled chocolate ganache over the mousse and place in the fridge until needed.
Serve with a pinch of flaky salt and koffie koekies.
Details: Visit babylonstoren.com to order the coffee and chocolate treats needed for this recipe.
Cherry & Chocolate Coffee Charlotte
Serves 6 to 8
You’ll need:
- Some oil for the mould
- 175g Boudoir finger biscuits
- 2 to 3 Tbsp brandy
- 1 small cup of strong Jacobs coffee
- 300ml cream
- 200g mascarpone cheese
- 2 Tbsp cocoa powder (plus extra for dusting)
- 2 Tbsp powdered sugar (plus extra for dusting)
- 300g cherries, pitted and halved (plus 3 cherries for garnish)
- 100g dark chocolate, melted
To make: Lightly brush a deep bowl with oil and line the base with baking paper. Set aside 5 biscuits. Mix brandy and Jacobs coffee, soak the remaining biscuits briefly. Line the bowl with halved biscuits at the bottom and whole biscuits around the edge (sweet side facing out).
Whip cream until stiff and fold in mascarpone. Divide into two bowls — mix cocoa and powdered sugar into one, and cherries into the other.
Alternate layering cream mixtures in the biscuit-lined bowl. Add spoonfuls of leftover soaked biscuits on top and press down firmly. Refrigerate for several hours or overnight to set.
Before serving, invert onto a plate. Dust generously with cocoa and powdered sugar, garnish with cherries, and drizzle melted dark chocolate. Serve and enjoy!
Whether enjoyed at a long family lunch, shared around a sparkling table, or gifted to someone special, the Jacobs Festive Cherry & Chocolate Coffee Charlotte elevates every moment. Infused with the signature bold flavour of Jacobs coffee, it’s more than a dessert; it’s a celebration of meaningful moments shared with loved ones.
We’re loving Lady Eclipse, a chocolate–orange glitter liqueur crafted to bring indulgence, elegance, and a touch of sparkle to every celebration. A blend of velvety dark chocolate and bright orange citrus, it’s rich and luxurious and vibrant and smooth. And the glam factor’s high … the addition of edible shimmer elevates every pour. Serve neat, poured over ice, stirred into cocktails, or used as a dessert drizzle. Launched by the Bush Whisper Foundation where a portion of proceeds will support anti-poaching initiatives and the fight against human trafficking. R600 per bottle. Details: Order on 082-377-0085 or
email talitha@bushwhisper.co.za
Here’s a new way to get your iced caffeine fix. Nescafé Espresso Concentrate is made from a rich Arabica blend. All you need are a few cubes of ice in a glass, add 250ml of water, milk or plant-based alternatives, and then add 50ml of Nescafé Espresso Concentrate. There are two options … Sweet Vanilla for a soft, smooth and creamy finish and Black for a more bold, deep and intense flavour. R119.99 from Pick n Pay.
