Salted caramel choc pots

Salted caramel choc pots

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(30 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. While cow…


  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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19th Jun, 2013
these are easy to make but very sickly sweet so you don't need very much of them. I also added a bit more cream and also a bit less salt so I would suggest adding the salt gradually and taste it as you go. Would make them again and ideal to make to the night before
27th May, 2013
Does make too much...but it was always going to be sweet and sickly! More cream/milk to thin out the chocolate. Always well received with some pistachio shortbread.
21st May, 2013
How long do i set these to get them at the right texture??
16th Jan, 2013
I made this for a dinner party dessert and used very small dessert glasses. There was more than enough for six people as it is very sickly if you have too much. Looks really impressive though.
6th Jan, 2013
I also made these and found the chocolate a bit to hard was expecting a softer texture any ideas?
16th Dec, 2012
I agree that there is far too much for two, i used the recipe and made it for four, serving it in small glasses. I was very disappointed that the chocolate set so hard it was almost impossible to eat. I expected a thick and gooey chocolate topping. Wont be making it again. :(
7th Dec, 2012
A friend made this and I didn't like it. I love sweet things but this was too heavy and sickly. Don't put in large glasses otherwise there is too much to try and get through and make sure there's good portion of chocolate compared to caramel.
11th Nov, 2012
Nice, but super-rich. The quantities given would really be enough for 4. We didn't even manage to eat half.
7th Jun, 2012
Incredibly easy. I doubled the recipe for 4 people and made three extra ramekins! One of the ramekins had more caramel than choc and it definitely needs to be more choc than caramel.
19th Apr, 2012
these are so easy to do and look really impressive, the only mistake I made was using medium/large glasses, it was far too much....It really is a less is more desert!


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