Salted caramel choc pots
Combining sweet and salty flavours really works when chocolate and toffee is involved - best served in individual portions
Difficulty and servings
MAKES 2
Easily doubled
Preparation and cooking times
Prep 30 mins
Cook 5 mins
plus chilling
- Mix the caramel with the salt, divide between 2 small glasses and chill.
- 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.
- 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.
- To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.
PER SERVING
847 kcalories, protein 8g, carbohydrate 83g, fat 53 g, saturated fat 32g, fibre 2g, sugar 79g, salt 1.5 g
Recipe from Good Food magazine, February 2012.
http://www.bbcgoodfood.com/recipes/1912638/
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Ingredients
- 4 tbsp dulce de leche or canned caramel (we used Carnation)
- ½ tsp sea salt , plus extra to serve
- 85g each dark and milk 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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Difficulty and servings
MAKES 2
Easily doubled
Preparation and cooking times
Prep 30 mins
Cook 5 mins
plus chilling
Ingredients
- 4 tbsp dulce de leche or canned caramel (we used Carnation)
- ½ tsp sea salt , plus extra to serve
- 85g each dark and milk chocolate , broken into squares
- 1-2 long, thin, plain grissini
- 2 tbsp demerara sugar
- 100ml double cream , at room temperature
- 50ml milk
PER SERVING
847 kcalories, protein 8g, carbohydrate 83g, fat 53 g, saturated fat 32g, fibre 2g, sugar 79g, salt 1.5 g
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