1. In a heavy saucepan combine the cream, salt, sugar, vanilla and coffee. Heat over medium until bubbles form around the rim of the cream.
2. Take the pot off the heat and whisk in the chocolates until the cream is smooth. Pour into ramekins or demitasse cups. Cool to room temperature, then cover and refrigerate.
3. Serve close to room temperature, topped with dollops of cream.
Chef Daniel Klein and camerawoman Mirra Fine of the weekly, online documentary series The Perennial Plate learned about farming teff in Ethiopia.