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