According to my husband, I’m the only person who, when there’s a spare half bottle of cream in the fridge, says “Oh a half bottle of cream? I need to make salted caramel sauce”. Except tonight, I had a craving for chocolate as well, and I’d had this recipe for Chocolate Pots on my to do list for ages so I combined the two and, well, here you go.
This dessert has only 4 ingredients (none of them healthy) but noone said this was a health blog. It’s a pretty quick and easy recipe to make in the morning and then have ready for dinner. If you can avoid eating them for that long…
The key to the salted caramel not being too sweet is to take the caramel as far as you dare. It will start to smoke and you’ll think “oh god it’s going to burn” and then it will start to foam a little and someone will say “what are you burning in there” and then just when you think it’s all over and you’ll spend the next half hour cleaning burnt sugar off the pots, drop in your butter and cream and it will be amazing.
Salted Caramel Chocolate Pots (serves 4)
1/2 cup sugar
45g salted butter
Melt sugar in a heavy bottomed saucepan on a medium heat until it starts to melt and then darken. Swirl the pan (don’t stir it) to ensure it caramelises evenly. The pan will start to smoke, when the caramel starts to foam and darkens to a dark amber colour, drop in the butter and then stir in the cream, taking care it doesn’t spit and foam on you. I find I can turn off the heat at this point and the residual heat is enough to melt any hardened caramel into the sauce, but if you still have hard lumps, leave it on the heat and stir until it’s smooth. Taste the sauce, add a pinch more flaky sea salt if you think it’s required (I like my salted caramel on the saltier side). Leave to cool a little before you assemble the pots. Any residual sauce can be kept in the fridge and served over icecream. Or just eaten with a spoon.
100g dark chocolate (I used Whittakers 62% which was nice and dark and not too sweet)
Melt cream, chocolate and butter over a low heat and stir gently until the chocolate is melted and smooth. Let cool.
Spoon two tablespoons of caramel sauce into the bottom of 4 125ml ramekins. Chill until set. Gently divide the chocolate between the ramekins. They will be about 3/ 4 full. Sprinkle a pinch of flaky sea salt on top, cover with gladwrap and refrigerate until set. Remove from fridge about 1/2 hour before serving.
These turned out super rich and decadent – the recipe would definitely work as 6 smaller desserts, especially if serving after a bigger meal.