Three hours in the fridge turn cream, chocolate and hot coffee into little pots as dense as ganache: Terres de Café’s Old Yeti coffee beans, from Moka trees planted in 1914, add cacao, tonka, dried strawberry and a lightly winey finish.
Serves 4 · 15 min + 3 h chilling
Ingredients
- 1/3 cup (80 ml) strong coffee brewed with Old Yeti Coffee Beans (Terres de Café)
- 1 cup (240 ml) heavy cream
- 5 oz (150 g) dark chocolate, chopped
- A pinch of salt
- A few fresh berries, to serve
Method
- Brew 1/3 cup (80 ml) of strong Old Yeti coffee in a French press.
- Bring 1 cup (240 ml) of heavy cream to a simmer and pour it over 5 oz (150 g) of chopped dark chocolate.
- Wait 1 minute, then stir until smooth and stir in the hot coffee and a pinch of salt.
- Pour into 4 small cups and refrigerate for at least 3 hours, until set.
- Serve with a few fresh berries.
The star of this recipe: Old Yeti Coffee Beans, by Terres de Café.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
