Today we try the quick gift chocolates, made with dark chocolate, cream and instant coffee. This time the dark chocolates are coffee flavored, but you can also flavor them with cinnamon, chili, or ginger — see the Christmas chocolates, for example.

I had already tried dark coffee chocolates with only chocolate and instant coffee, but this time I wanted to add a little cream. Both are tasty: the previous ones are crunchier, these are more melt-in-the-mouth. Naturally, you can choose to use regular cream, plant-based cream, or lactose-free cream.

I’m certainly not a pastry chef; chocolate should be tempered, but I always hope my friends eat and finish my chocolates within a few months, so they’re fine even untempered.

I honestly tried tempering years ago, but it’s a long process and would take the fun out of gifting chocolates, so this is fine.

To melt the chocolate I prefer the double boiler method over the microwave. If you have a Thermomix (Bimby) you can do it in no time: first chop the chocolate, then heat for a few minutes to 122°F.

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