To make the cream
In a small container or bowl combine 100ml of whipping cream, coffee beans and sugar. Mix thoroughly. Cover and store in the fridge to infuse for 6 hours (minimum) before serving.
To make the chocolate cups
Place the chocolate in a bowl and melt over gently simmering water. When melted remove the chocolate from the heat and place to one side.
In a pan combine the barley malt extract, sea salt, water, espresso and the other 50ml of whipping cream. Gently heat and bring to a boil. Combine the mixture using a whisk and remove from the heat.
Add one third of the hot cream mix into the melted chocolate and stir well with a rubber spatula. Add another third of the mixture and incorporate fully before adding the final third.
Ensure the mixture is fully combined. It should appear smooth and glossy. Divide the mix into 4 small cups, glasses or ramekins and lightly cover with cling film. Refrigerate your chocolate cups for a minimum of 4 hours before serving.
Strain the infused cream you made earlier into a mixing bowl and discard the coffee beans. Whisk the cream to soft peaks. You’ll know it’s ready when the texture becomes silky and the mix ‘drops’ from the spoon. Be careful to not over-whisk.
To serve
Top each of the chocolate cups with a few spoons of cream, and using a fine grater, grate a little chocolate on top.
Add a coffee bean if you like, and voila! Pudding is served.
This recipe would also work with a lower chocolate % if that’s preferred, and the coffee can be left out of the mix if the kids are eating too. Cream whipped with vanilla bean, or even ice cream, can be used in place of the coffee cream to top the kids’ desserts.
