Salted caramel choc pots
- Sarah Cook
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Makes 2
Easy
Prep: 30 mins
Cook: 5 mins
Plus chilling
A star rating of 3.9 out of 5.36 ratingsRate
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Combining sweet and salty flavours really works when chocolate and toffee is involved - best served in individual portions
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
4 tbsp dulce de leche or canned caramel
-
½ tsp sea salt
plus extra to serve
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85g each milk and dark chocolate
broken into squares
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1-2 long, thin, plain grissini
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2 tbsp demerara sugar
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100ml double cream
at room temperature
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50ml milk
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Nutrition: per serving
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kcal847
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fat53g
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saturates32g
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carbs83g
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sugars79g
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fibre2g
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protein8g
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salt1.5g
low
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Method
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step 1
Mix the caramel with the salt, divide between 2 small glasses and chill.
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step 2
Melt the chocolates together in a glass bowl set over a pan of barely simmering water. Snap the grissini into short lengths, then dip each end into the chocolate to coat a little. Sit on a wire rack for the chocolate to drip and set a little, then dip the chocolate ends into the sugar to coat. Sit in an airtight container lined with baking parchment and chill to set until ready to serve.
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step 3
Stir the double cream and milk into the remaining melted chocolate until smooth, then scrape into a jug. Slowly pour on top of the caramel, around the edges first. Chill the pots for at least 2 hrs, or up to 24 hrs.
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step 4
To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.
Recipe from Good Food magazine, February 2012
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A star rating of 3.9 out of 5.36 ratings
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