Salted caramel choc pots
Ingredients
- Step 1 4 tbsp dulce de leche or canned caramel
- Step 2 ½ tsp sea salt , plus extra to serve
- Step 3 85g each milk and dark chocolate , broken into squares
- Step 4 1-2 long, thin, plain grissini
- Step 5 2 tbsp demerara sugar
- Step 6 100ml double cream , at room temperature
- Step 7 50ml milk
Calories: 847
Carbohydrate: 83 g
Protein: 8 g
Fat: 53 g
Cook time: 35 minutes
Prep time: 30 minutes
Total time: 65 minutes
Servings: 2
TAGS
Dessert
Dinner
British
Chocolate mousse
date
Date night
Fondant
Impressive
Individual dessert
Indulgent
For two
Romantic
Sarah Cook
Sweet and salty
Sweet and savoury
Valentine
Valentines meal
Valentine
Directions
- Step 1 Mix the caramel with the salt, divide between 2 small glasses and chill.
- Step 2 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.
- Step 3 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.
- Step 4 To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.