Salted caramel choc pots

Salted caramel choc pots

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(14 ratings)

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Cooking time

Prep: 30 mins Cook: 5 mins Plus chilling

Skill level

Easy

Servings

Makes 2

Combining sweet and salty flavours really works when chocolate and toffee is involved - best served in individual portions

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
847
protein
8g
carbs
83g
fat
53g
saturates
32g
fibre
2g
sugar
79g
salt
1.5g

Ingredients

  • 4 tbsp dulce de leche or canned caramel (we used Carnation)
  • ½ tsp sea salt, plus extra to serve
  • 85g each milk and dark chocolate, broken into squares
  • 1-2 long, thin, plain grissini
  • 2 tbsp demerara sugar
  • 100ml double cream, at room temperature
  • 50ml milk

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Method

  1. Mix the caramel with the salt, divide between 2 small glasses and chill.
  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.
  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.
  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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Comments

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Pollyonion's picture

Made these for New Year's eve, they looked very impressive. I, too, used the GU pots and these seem to be just the right size. I only wish I had read the reviews before I made them as they were way too salty-shame. Will definitely make them again and will taste as I go-lesson learnt. New Year's resolution #1 taste the food as you make it!!!!!

Queen of Cakes's picture
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Very nice but very sweet. I put them in some old Gu ganache pots, which is a good size!

rdefuller's picture

these are easy to make but very sickly sweet so you don't need very much of them. I also added a bit more cream and also a bit less salt so I would suggest adding the salt gradually and taste it as you go. Would make them again and ideal to make to the night before

last edited: 15:30, 21st Jun, 2013
awoodford's picture
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Does make too much...but it was always going to be sweet and sickly!

More cream/milk to thin out the chocolate.

Always well received with some pistachio shortbread.

mjtsmith's picture

How long do i set these to get them at the right texture??

karen_a_lloyd's picture
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I made this for a dinner party dessert and used very small dessert glasses. There was more than enough for six people as it is very sickly if you have too much. Looks really impressive though.

susie876's picture

I also made these and found the chocolate a bit to hard was expecting a softer texture any ideas?

veedee's picture
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I agree that there is far too much for two, i used the recipe and made it for four, serving it in small glasses. I was very disappointed that the chocolate set so hard it was almost impossible to eat. I expected a thick and gooey chocolate topping. Wont be making it again. :(

bootsboots's picture
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A friend made this and I didn't like it. I love sweet things but this was too heavy and sickly. Don't put in large glasses otherwise there is too much to try and get through and make sure there's good portion of chocolate compared to caramel.

amba58's picture
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Nice, but super-rich. The quantities given would really be enough for 4. We didn't even manage to eat half.

imelda's picture
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Incredibly easy. I doubled the recipe for 4 people and made three extra ramekins! One of the ramekins had more caramel than choc and it definitely needs to be more choc than caramel.

hannahbanana78's picture
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these are so easy to do and look really impressive, the only mistake I made was using medium/large glasses, it was far too much....It really is a less is more desert!

eleanormayo's picture
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I agree with the other comments, this is very rich and the caramel is also not salty enough to be enough of a contrast. Loved the grissinis though - fab idea!!

pammiem's picture
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Very rich but very very nice!

jul34es's picture
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was very easy to do and even made the grissini sticks,made for a family of 4 so i doubled the quantities,my eldest son was the only one who ate it all,it did taste great but was very rich.

chocolatchaud's picture
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Agree with other tasters that this could be halved and still happily serve two people. My fiance couldn't eat all of his, but fortunately I'm a chocoholic and was able to polish it off...!

alizonc's picture
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Made this for valentines day dessert. Way too much for two servings, shot glasses next time. I also would leave out the salt or just a few grains as it gets a bit much after a few spoonfuls!

rib_n_saucy's picture
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This recipe is extremely easy and delicious but is FAR too much for just two servings! Using these quantities I made 5 individual ramekins which were the perfect size considering the richness of this dish. I also left out the grissini sticks.

nicefood's picture

forgot to say the grissini were awesome!! best bit

nicefood's picture

made this tonight as it looked yummy, far too much ingredients and as i got the recipe from the magazine it states 85g each of dark and milk choc.... I managed about 1/4 of it would recommend serving in a shot glass as 2 spoonfuls are more than enough.. very sickly

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