Salted caramel chocolate pot

30 minutes + chilling
makes 6-8
A little effort

These salted caramel chocolate pots from Verden restaurant are absolutely delicious and are deceivingly easy to make. You can serve them in Kilner jars, glasses or ramekins, or whatever you have at home. They make a great dinner party dessert.

April 22, 2015 at 1:43 pm

Ingredients

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

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

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.