SALTED CARAMEL CHOC POTS

Salted caramel choc pots image

Combining sweet and salty flavours really works when chocolate and toffee is involved - best served in individual portions

Provided by Sarah Cook

Time 35m

Yield Makes 2

Number Of Ingredients 7

Ingredients

4 tbsp dulce de leche or canned caramel (we used Carnation)
½ tsp sea salt , plus extra to serve
85g each milk and dark chocolate , broken into squares
1-2 long, thin, plain grissini
2 tbsp demerara sugar
100ml double cream , at room temperature
50ml milk

Steps:

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.

Nutrition Facts : Calories 847 calories, Fat 53 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 79 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.5 milligram of sodium