Salted caramel choc pots

Salted caramel choc pots

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(33 ratings)

Prep: 30 mins Cook: 5 mins Plus chilling


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



    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



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


  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.

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Comments, questions and tips

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Porty Shopper's picture
Porty Shopper
30th Oct, 2019
Made this for a dinner party and just upped the quantity. Server in martini glasses too. Although very sweet the salt balance was very good. All the guests loved them.
8th Sep, 2018
This was easy to make, but you must be a chocolate lover as it was very rich. Also not sure if I did something wrong but the chocolate bit was very thick, my spoon stood up in it.
11th Feb, 2017
Made as a Valentines dessert. An easy recipe to follow and make. I made the exact amount but like other comments feel it makes 4 portions......Very rich. Tip: I made poppyseed heart biscuits as an extra.
8th Apr, 2016
Very simple and absolutely delicious. Tips: 1. Everyone's right about the serving size. I like BIG portions, but this nearly finished me off. Divide between at least 4. (Think Gu pot can always have two!) 2. I used 150ml double cream, after reading the comments. The texture turned out perfectly - well set, but very easy to spoon out. 3. Taste the salt as you go. A tiny bit sprinkled on top looks and tastes great too.
14th Feb, 2016
Be careful with the salt! I used salt I had brought back from Menorca and they were far too salty - we couldn't eat the toffee layer and I like salt! I also added more cream than stated and was glad I did otherwise the chocolate layer would have been solid.
29th Jan, 2016
This definitely serves more than two. Also, it might have been something I did wrong but my chocolate was really hard. I was expecting it to be a bit smoother. Very very sweet, would do again but in smaller portions.
23rd Jan, 2016
As stated before these are large portions. Did it with just milk chocolate as none of mine like dark. Definitely will do again.
julie snaith
5th Nov, 2015
This recipe really needs tweaking! Loads of comments saying the same but why isn't it changed! I made these for a dinner party and they were far too rich but most of all far too much which was embarrassing when no one could finish them. They were also too solid although I weighed everything carefully. We could have halved the recipe and still have more than enough.
30th May, 2015
Loved these. Very rich. I used 150ml whipping cream as well as 50ml milk to make the chocolate softer as other eviewers said the choc was hard and the toffee base from a tin of carnation condensed milk which I had previously boiled for bonoffee toffee dessert. The recipe here served 6 of us in glass espresso cups and that was certainly enough - sooooo rich but scrummy!
1st Jan, 2014
Made these for New Year's eve, they looked very impressive. I, too, used the GU pots and these seem to be just the right size. I only wish I had read the reviews before I made them as they were way too salty-shame. Will definitely make them again and will taste as I go-lesson learnt. New Year's resolution #1 taste the food as you make it!!!!!


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