Salted caramel chocolate pots

These luxurious chocolate desserts make a real treat at the end of the meal, with a rich chocolate layer over the creamy smooth salted caramel

Makes: 4-5
Prep time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes, plus cooling/setting time


For the caramel:

    • 30g unsalted butter
    • 100g light muscovado sugar
    • 150ml carton double cream
    • 1⁄2 level tsp salt flakes, plus extra for decoration

For the chocolate layer:

    • 300ml carton whipping cream
    • 200g bar dark chocolate, melted
    • Few drops of vanilla extract

You will also need:

    • 4-5 glasses, for serving


    1. To make the caramel: Melt the butter in a pan and add the sugar and cream. Stir the mixture over a low heat until it dissolves, then increase the heat and simmer the sauce until it thickens slightly to a caramel consistency. Off the heat, leave the caramel to cool for about 10-15 minutes. Stir in the salt flakes. Pour the mixture into the serving glasses and leave to set.
    1. To make the chocolate layer: Bring the cream to the boil and pour it over the chocolate. Add the vanilla and stir until the mixture is smooth. Pour the chocolate mixture over the caramel and leave to set. Sprinkle salt flakes over each before serving.

Nutritional Information (per serving)

Calories: 873 Kcal
Fat: 70g

Saturated fat: 44g

By Sue McMahon