Salted caramel choc pots

Salted caramel choc pots

  • 1
  • 2
  • 3
  • 4
  • 5
(29 ratings)

Prep: 30 mins Cook: 5 mins Plus chilling

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 tbsp dulce de leche or canned caramel (we used Carnation)
    Caramel

    Caramel

    ca-ra-mel

    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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 1-2 long, thin, plain grissini
  • 2 tbsp demerara sugar
  • 100ml double cream, at room temperature
  • 50ml milk

    Milk

    mill-k

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

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
eleanormayo
26th Mar, 2012
3.05
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
2nd Mar, 2012
5.05
Very rich but very very nice!
jul34es's picture
jul34es
24th Feb, 2012
4.05
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
22nd Feb, 2012
3.05
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
15th Feb, 2012
4.05
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
6th Feb, 2012
5.05
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.
karinkadijk
25th Jan, 2012
Could I swap the double cream & milk for greek yoghurt (to bring the calorie content down a little)?
nicefood
21st Jan, 2012
forgot to say the grissini were awesome!! best bit
nicefood
21st Jan, 2012
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

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?