In case you’re unfamiliar with Artisan Coffee Co, it was launched in 2021 by founder and Michelin-starred Chef Ashley Palmer-Watts, and is a brand that strives to deliver an at-home coffee experience like never before. Through the adoption of a meticulously scientific approach to both taste and flavour, a range of six deliciously characterful coffee blends have been created, each bursting with natural flavour and paired with a chocolate to complement and enhance its flavour notes. Each coffee character is available in four formats: pods, ground coffee, whole bean and coffee bag.
Artisan Coffee Co’s Espresso Martini Gift Set offers the perfect way to discover a luxurious, decadent spin on the classic espresso martini and enjoy it in its purest form. This silky smooth, intense, specialty coffee cocktail mix is made with all natural ingredients and no additives or preservatives, and has been expertly blended using a multitude of infusion techniques layering coffee in different forms to add complexity to the drink, alongside a combination of The Genius coffee infused wheat vodka, The Genius cold brew and a rich and silky, salted demerara and muscovado syrup. Each cocktail is finished with either pod espresso or bean to cup espresso and once vigorously shaken promises a delicious velvety foam. Each kit comes with the option to choose either type of coffee, allowing for the ultimate coffee-based cocktail at home, no matter what the brew style. Just shake over ice with fresh espresso and enjoy!
The gift set is available via the Artisan Coffee Co. website and each kit includes:
- 700ml Espresso Martini Mix
- 1 x Boston cocktail shaker
- 20 x The Big Shot pods or 240g The Big Shot whole bean
- Recipe card with 4 exclusive cocktail recipes from Ashley
We also wanted to share a roundup of delicious and easy recipes from Artisan Coffee Co, including a Milk Chocolate Mousse Crumble and co-founder and Michelin star chef Ashley Palmer Watts’ favourite, a Mocha Tart. Whether your readers are looking to impress that special someone, or are seeking a little indulgent treat, both are perfect for any coffee-lover.
Mocha Tart
Ingredients for the chocolate crumble
- 125g Golden castor sugar
- 125g Plain flour
- 60g Cocoa powder
- 80g Butter
- 1 Pinch of salt
Ingredients to make the base
- 165g Baked Chocolate Crumble Mix (See above)
Method
To make the chocolate crumble
- Pre-heat the oven to 160ºC. In a bowl, combine the sugar, flour, cocoa powder and salt. Mix well.
- Melt the butter and pour over the flour mix.
- Using a wooden spoon, mix to disperse the butter and break down the large chunks of crumble.
- Transfer onto a baking sheet lined with greaseproof baking paper.
- Spread into a thin even layer and, using your fingers, break down any larger chunks.
- Bake in a pre-heated oven at 160ºC for 12 minutes, turning the tray after 6 minutes. Check the crumble is starting to dry out and harden, depending on your oven it might require an extra 2 minutes in the oven.
- Remove the tray from the oven and allow the crumble mix to fully cool. Transfer to an airtight container.
To make the base
- Place the crumble mix into a bowl, break down any large pieces into a uniform sized mix.
- Pour the butter over the crumble and using a wooden spoon work the butter into the crumble.
- Line the base of an 18cm springform tin, and pour in the crumble mix.
- Spread evenly over the base using the back of a dessert spoon until an even layer is achieved.
- Place into the fridge for 10 minutes to set.
To make the chocolate ganache
- Add the chocolate and butter into a heat proof mixing bowl and place over a pan of gently simmering water to melt.
- Mix and then remove from the heat.
- In a small saucepan heat the cream and malt extract to 70ºC, stirring to combine. Remove from the heat and add the espresso shot.
- Pour 1/3 of the cream into the chocolate and, using a spatula, stir to combine. Next add the remaining cream and stir until fully incorporated. Be careful to not add too much air.
- Gently tap the bowl on the surface to remove any bubbles.
- Pour into the spring form tin, over the crumble base.
- Allow to cool slightly before placing in the fridge to set, for at least 4 hours.
- Once the ganache has set, finely grate the 40g of chocolate over the top of the tart and enjoy!
Milk Chocolate Mousse Crumble
Ingredients for the chocolate mousse
- 60g milk
- 160g milk chocolate
- 230g whipping cream*
- 1 leaf (1.6g Platinum grade gelatine sheet)
Ingredients for chocolate crumble
- 125g golden castor sugar
- 125g plain flour
- 60g cocoa powder
- 80g butter
- 1 pinch of salt
Ingredients for the espresso cream
- 100g whipping cream*
- 20g castor sugar
- 25g fresh espresso (cooled)
- 80g butter
- 1 pinch of salt
- *If you can’t find whipping cream you can substitute with 1/2 single cream and 1/2 double cream.
Method
To make the mousse
- Place the gelatine into cold water to allow to bloom, set aside for later.
- Place the chocolate into a heat proof mixing bowl and place above a pan of gently simmering water to melt. When melted remove the chocolate form the heat and place to one side.
- In a small pan, gently heat the milk to 75ºC. Gently squeeze the water out of the gelatine and air into the warmed milk.
- Now pour half the milk into the chocolate and stir well to incorporate. Repeat adding the remaining milk and stir well until fully incorporated. Place to one side to allow to cool to 35-40ºC.
- Whip the cream to soft peaks and fold 1/3 of the cream into the cooled chocolate mix. Next add another 1/3, gently incorporating to the mix and finally add the remainder of the cream.
- Divide the mousse into 4-6 glasses and place in fridge to set.
To make the chocolate crumble
- Pre-heat over to 160ºC. In a bowl, combine the sugar, flour, cocoa powder and salt. Mix well.
- Melt the butter and pour over the flour mix.
- Using a wooden spoon, mix to disperse the butter and mix to break down the large chunks of crumble.
- Transfer onto a baking sheet lined with greaseproof baking paper.
- Spread into a thin, even layer and, using your fingers, break down any larger chunks of crumble.
- Bake in the pre-heated for 12 minutes, turning the tray after 6 minutes. Check the crumble is starting to dry out and harden, depending on your oven it might require an extra 2 minutes in the oven.
- Remove the tray from the oven and allow the crumble mix to fully cool. Transfer to an airtight container.
To make the espresso cream
- In a bowl, combine the whipping cream, sugar and cooled espresso.
- Whisk until the texture starts to thicken but is still pourable.
To serve
- Pour a thin layer of cream over the set chocolate mousse, sprinkle with chocolate crumble and serve.