Salted Caramel Chocolate Pots… By Lucy Simmons

By lucy  , , , ,   , ,

June 22, 2015

The perfect pots… seriously chocolatey with a hit of salted caramel, served today with chocolate dipped Grissini sticks.......

  • Prep: 25 mins
  • Cook: 6 mins
  • Yields: 8 Small


8 tbsp Caramel

1 tsp Ground sea salt

170 Grams Dark chocolate

170 Grams Milk chocolate

4 Grissini breadsticks

3 tbsp Demerara sugar

200 ml Double cream

100 ml Full fat milk

70 ml Double cream

2-3 tsp Icing sugar


Mix the salt with the caramel sauce and place 2 tbsp of caramel in the base of each serving glass, leave in the fridge to chill.  As a groovy alternative and as part of a collection of desserts use 12 shot glasses, dividing the salted caramel equally.

Melt the dark & milk chocolate in a bowl over a pan of gently simmering water, snap the Grissini sticks in half,  dipping each end into the chocolate.  Place on a wire rack to set a little, sprinkle over the sugar and leave to set completely in the fridge.

Once off the heat, add the cream and milk to the melted chocolate and stir until it is all combined, pour the mixture into a jug.  Take the glasses of caramel from the fridge and gently pour over the chocolate mixture.  Pop back in the fridge and chill for 2-6 hours until set.

Whip the cream with the icing sugar until it forms stiff peaks and place in a piping bag with a star nozzle, you can leave this in the fridge until needed.

Pipe a large swirl of the cream and sugar mixture on top of the set chocolate in each glass and lay the Grissini chocolate stick on top.  Enjoy!


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