Kenyan coffee and cardamom hot chocolate recipe
Not quite sure how to make chocolate treats in your kitchen? Check out our Chocolate for grownups article for all the techniques you'll need to make this and our other great recipes!
2 oz whole Kenyan coffee beans (60 g)
2 cups 35% cream (500 mL)
1 tsp cardamom, freshly ground (5 mL)
3 tbsp unsalted butter (45 mL)
9 oz couverture chocolate, chopped (250 g)
1. To make the ganache, place whole coffee beans and 35% cream in a heavy pot and bring to just under a boil over medium-low heat.
2. Stir in the ground cardamom and remove from heat. Let steep on stovetop for approximately 2 hours, until the cream has fully absorbed the coffee and cardamom flavours.
3. Return to heat and bring to a boil, removing any film on top of the cream. Add butter and stir to combine.
4. Place chocolate in a stainless steel bowl, and pour the cream mixture through a strainer and into the chocolate. Let sit for 1 minute, then stir until combined and completely smooth.
5. Pour through another strainer into a clean dry container and store, covered, in the refrigerator for up to 3 weeks.
6. To make hot chocolate, combine a 50-50 ratio of coffee/cardamom ganache with 2% milk, and heat to taste. Serve with whipped cream and a sprinkle of ground cardamom on top.
Try our other chocolate recipes:
Bittersweet chocolate bark with pink peppercorns and jasmine tea leaves
This recipe originally appeared in the February/March 2008 issue of More
