If you’re only familiar with Difference Coffee’s capsule line, you might not know that we also supply coffee to some of the world’s finest restaurants as well. Among our customers is The Greenhouse, a Michelin two-star restaurant in Mayfair that offers a table-side V60 brewing experience showcasing our unique Panama Geisha coffee. The Greenhouse’s remarkable chef Alex Dilling is a friend of Difference Coffee as well as a patron, and when we asked him to create an original Pot Au Chocolat recipe featuring our coffee, he kindly obliged.
This month, we’re pleased to present Alex Dilling’s delicious coffee recipe – Pot au Chocolat with Vanilla Cream. It’s a decadent classic that is equally ideal for serving at an elegant dinner party or just keeping in the fridge for an anytime treat. The addition of coffee gives a new depth of richness and complexity to the creamy, chocolately delicacy. And while it’s a recipe created by one of London’s most celebrated chefs, it’s also achievable for any enthusiastic home cook.
Alex Dilling is known for his ingredient-driven style and immaculate presentation. Take inspiration from the chef while following his recipe for Pot au Chocolat with Vanilla Cream by choosing top-quality ingredients. Use real vanilla, organic eggs, rich British cream and the best dark chocolate you can find. Alex recommends using one of our coffees that has a natural sweetness and is complemented by milk, such as Jamaica Blue Mountain or Hawaii Kona Champion coffee. Espresso cups are ideal for serving the Pot au Chocolat with Vanilla Cream. They’re elegant, they nod to the coffee element of the dessert, and they’re the perfect size as well.
INGREDIENTS (SERVES 2 TO 4)
2 egg yolks
100g Valrhona Caranoa
70g double cream
20g whole milk
2 capsules of Jamaica Blue Mountain espresso
2g vanilla extract
Put the cream, milk, espresso and vanilla in a small pan and bring to heat just below a simmer.
In a separate bowl, whisk the egg yolk and sugar together until light in colour.
Finely chip the chocolate and reserve in a separate bowl.
Once the cream mixture is hot pour ladle by ladle over the egg yolk whisking the whole time.
Add the whole mix back to the pan and cook over a very low heat until slightly thickened (2-3 mins).
Pour through a fine strainer over the chocolate and stir with a spatula until completely combined.
Pour into desired serving vessel.
For individual portions use espresso cups
Leave to set in the fridge for 3-4 hours.
Remove from the fridge 30 minutes before serving. Garnish with some whipped cream, with a little sugar and vanilla. Some grated chocolate and pearl sugar nibs for texture. Bon Apétit.