Mörk Chocolate | Mocha & Wattle Cream
Toast wattle seeds in a pan over medium heat until nutty and aromatic.
Add toasted wattle to the cream, cover, and...
Ingredients
- 250ml Pouring Cream
- 10g Crushed Wattle Seeds
- 10g Brown Sugar
- 35g Mörk Original Dark 70%
- Double Espresso Shot
- 70ml Hot Water
Methods
- Toast wattle seeds in a pan over medium heat until nutty and aromatic.
- Add toasted wattle to the cream, cover, and infuse overnight.
- Strain cream, add sugar, and whip until just thickened (before soft peaks form).
- Place chocolate in a jug or cup.
- Extract espresso directly over chocolate and whisk until smooth.
- Add hot water and whisk together.
- Pour mocha into a thick-walled glass and spoon 4–5 tbsp of wattle cream over the surface.
- Generously grate Mörk 70% chocolate on top. Serve immediately.
