Try these salted caramel chocolate pots then check out more chocolate desserts such as our chocolate mug cake, chocolate s'mores pots, chocolate orange pots and chocolate mousse. These chocolate pots are perfect for serving as part of a dessert board to feed a crowd.


  • 350ml double cream
  • 2 tbsp caster sugar
  • 200g 70% dark chocolate, chopped
  • 50g unsalted butter, diced
  • 100ml whole milk
  • to serve crème fraîche

For the caramel

  • 200g caster sugar
  • 100g 
  • 100ml double cream
  • 1 tsp Maldon sea salt


  • 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.


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