Salted caramel choc pots
- Preparation and cooking time
- Plus chilling
- Makes 2
Combining sweet and salty flavours really works when chocolate and toffee is involved - best served in individual portions
- 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.