Salted caramel chocolate pots
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Makes 6-8
Skip to ingredients
- 350ml double cream
- 2 tbsp caster sugar
- 200g 70% dark chocolatechopped
- 50g unsalted butterdiced
- 100ml whole milk
- to serve crème fraîche
For the caramel
- 200g caster sugar
- 100g butter
- 100ml double cream
- 1 tsp Maldon sea salt
Nutrition: per serving
- kcal688
- fat56.4g
- saturates34.8g
- carbs40.3g
- fibre2.7g
- protein3.4g
- salt0.9g
Method
step 1
To make the caramel, heat the caster sugar in a large, heavy-based pan on a medium heat till melted. Stir if you need to. Take off the heat and stir in the butter, then the cream and the salt. Pour into the base of the moulds and chill.
step 2
For the chocolate, heat the cream and sugar till it comes to the boil. Take off the heat and whisk in the chocolate and butter. Once it’s all mixed, add the milk. Allow to cool, and then pour onto the caramel. Put in the fridge to set.
step 3
Remove from the fridge for an hour before serving to allow the chocolate to soften. Top with a spoon of crème fraîche and serve.
