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Salted caramel choc pots

Salted caramel choc pots

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A star rating of 4 out of 5.35 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 2

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal847
fat53g
saturates32g
carbs83g
sugars79g
fibre2g
protein8g
low insalt1.5g
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Ingredients

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.

Recipe from Good Food magazine, February 2012

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A star rating of 4 out of 5.35 ratings
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