Salted Caramel Choc Pots
Indulge in decadent layers of creamy caramel, silky chocolate, and a hint of sea salt in this delightful dessert. Each spoonful offers a perfect balance of sweetness and richness, creating a luxurious treat for any occasion. With a sprinkle of demerara sugar and a crunchy chocolate-dipped grissini on top, this dessert is a true delight for the senses.
— Constant Cookbook
Ingredients
- 4 tbsp dulce de leche or canned caramel (we used Carnation)
- ½ tsp sea salt , plus extra to serve
- 85g each dark and milk chocolate , broken into squares
- 1-2 long, thin, plain grissini
- 2 tbsp demerara sugar
- 100ml double cream , at room temperature
- 50ml milk
Instructions
- Mix the caramel with the salt, divide between 2 small glasses and chill.
- 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.
- 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.
- To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.
Cook Time
5M
Prep Time
PT30M
Yield
MAKES 2
Nutrition
- Calories: 847 calories
- Fat Content: 53 grams fat
- Saturated Fat Content: 32 grams saturated fat
- Carbohydrate Content: 83 grams carbohydrates
- Sugar Content: 79 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1.5 milligram of sodium
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