Salted caramel choc pot

Crack through the solid chocolate lid to reach a smooth chocolate ganache; beneath which, lies dreamy salted caramel. Rich and super indulgent.  Happy chocolatey Easter.

Caramel choc potSALTED CARAMEL

  • 30g unsalted butter
  • 100g light muscovado sugar
  • 150ml double cream
  • 1/4 tsp sea-salt

CHOCOLATE GANACHE

  • 100g dark chocolate, chopped (your favourite kind)
  • 150ml double cream
  • 1tsp unsalted butter

CHOCOLATE

  • 50g dark chocolate, chopped: for a solid top to the dessert
These measurements make about 4/5 ramekins worth of dessert.

METHOD

  1. To make the caramel, melt the butter in a pan. Add sugar and cream. 
  2. Stir the mixture over a low heat until it dissolves, then increase the heat a little, and simmer until the sauce thickens, and turns a deep caramel brown.
  3. Remove from the heat, and leave it to cool for about 10 minutes. Stir in the salt flakes, and pour the mixture into your serving ramekins. Pop them in the fridge to set.
  4. To make the chocolate ganache, heat the cream in a pan and pour it over the chopped chocolate.
  5. Stir until the chocolate has dissolved, and mix in the butter.
  6. Pour the ganache over the set caramel, and leave it to set in the fridge.
  7. Melt the remaining chocolate in a bowl over a pan of hot water. Make sure the water doesn’t touch the bowl at all.
  8. Carefully spoon the chocolate over the set ganache layer, and tilt the ramekin to ensure it is totally covered with chocolate. This will set as quite a hard layer of chocolate, that needs to be smashed before you can reach the gooey caramel – so good!

Choc pot

 Slightly adapted from goodtoknow recipes – Thanks G!