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
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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.
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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.
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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.
Nutritional Information
- Kcals 688
- Fat 56.4g
- Saturates 34.8g
- Carbs 40.3g
- Fibre 2.7g
- Protein 3.4g
- Salt 0.9g
