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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26th Mar, 2012
I agree with the other comments, this is very rich and the caramel is also not salty enough to be enough of a contrast. Loved the grissinis though - fab idea!!
2nd Mar, 2012
Very rich but very very nice!
jul34es's picture
24th Feb, 2012
was very easy to do and even made the grissini sticks,made for a family of 4 so i doubled the quantities,my eldest son was the only one who ate it all,it did taste great but was very rich.
22nd Feb, 2012
Agree with other tasters that this could be halved and still happily serve two people. My fiance couldn't eat all of his, but fortunately I'm a chocoholic and was able to polish it off...!
15th Feb, 2012
Made this for valentines day dessert. Way too much for two servings, shot glasses next time. I also would leave out the salt or just a few grains as it gets a bit much after a few spoonfuls!
6th Feb, 2012
This recipe is extremely easy and delicious but is FAR too much for just two servings! Using these quantities I made 5 individual ramekins which were the perfect size considering the richness of this dish. I also left out the grissini sticks.
25th Jan, 2012
Could I swap the double cream & milk for greek yoghurt (to bring the calorie content down a little)?
21st Jan, 2012
forgot to say the grissini were awesome!! best bit
21st Jan, 2012
made this tonight as it looked yummy, far too much ingredients and as i got the recipe from the magazine it states 85g each of dark and milk choc.... I managed about 1/4 of it would recommend serving in a shot glass as 2 spoonfuls are more than enough.. very sickly


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