Salted caramel choc pots
Makes 2
Easy
Prep:
Cook:
Plus chilling
Combining sweet and salty flavours really works when chocolate and toffee is involved - best served in individual portions
Skip to ingredients
- 4 tbsp dulce de leche or canned caramel
- ½ tsp sea saltplus extra to serve
- 85g each milk and dark chocolatebroken into squares
- 1-2 long, thin, plain grissini
- 2 tbsp demerara sugar
- 100ml double creamat room temperature
- 50ml milk
Nutrition: per serving
- kcal847
- fat53g
- saturates32g
- carbs83g
- sugars79g
- fibre2g
- protein8g
- salt1.5glow
Method
step 1
Mix the caramel with the salt, divide between 2 small glasses and chill.
step 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.
step 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.
step 4
To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.
