Salted caramel choc pots

Salted caramel choc pots

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(22 ratings)

Prep: 30 mins Cook: 5 mins Plus chilling


Makes 2
Combining sweet and salty flavours really works when chocolate and toffee is involved - best served in individual portions

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal847
  • fat53g
  • saturates32g
  • carbs83g
  • sugars79g
  • fibre2g
  • protein8g
  • salt1.5g
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  • 4 tbsp dulce de leche or canned caramel (we used Carnation)



    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 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



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  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.

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Comments (27)

aimsy123's picture

Very simple and absolutely delicious. Tips:

1. Everyone's right about the serving size. I like BIG portions, but this nearly finished me off. Divide between at least 4. (Think Gu pot can always have two!)

2. I used 150ml double cream, after reading the comments. The texture turned out perfectly - well set, but very easy to spoon out.

3. Taste the salt as you go. A tiny bit sprinkled on top looks and tastes great too.

mrssag's picture

Be careful with the salt! I used salt I had brought back from Menorca and they were far too salty - we couldn't eat the toffee layer and I like salt! I also added more cream than stated and was glad I did otherwise the chocolate layer would have been solid.

Jenandmylo's picture

This definitely serves more than two. Also, it might have been something I did wrong but my chocolate was really hard. I was expecting it to be a bit smoother. Very very sweet, would do again but in smaller portions.

JanWilko's picture

As stated before these are large portions. Did it with just milk chocolate as none of mine like dark. Definitely will do again.

julie snaith's picture

This recipe really needs tweaking! Loads of comments saying the same but why isn't it changed! I made these for a dinner party and they were far too rich but most of all far too much which was embarrassing when no one could finish them. They were also too solid although I weighed everything carefully. We could have halved the recipe and still have more than enough.

ness06's picture

Loved these. Very rich. I used 150ml whipping cream as well as 50ml milk to make the chocolate softer as other eviewers said the choc was hard and the toffee base from a tin of carnation condensed milk which I had previously boiled for bonoffee toffee dessert. The recipe here served 6 of us in glass espresso cups and that was certainly enough - sooooo rich but scrummy!

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!!!!!

MegsJ's picture

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

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

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

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

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

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

imelda's picture

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

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

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

Very rich but very very nice!


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