Tuesday, June 17, 2014

Salted Chocolate Pots with Caramel Sauce

These were yummy but VERY rich in fact I had to eat half and save the other half for later.  I will make these again however I feel like next time I make it I will make more than just 6 servings.

50g butter (1/4 cup)
300g milk chocolate (1 1/2)
300ml double cream (1 1/4 cup)
6tbsp caramel sauce / fudge sauce
A few pinches of fleur de sel
Melt the butter and chocolate together in a pan over a very low heat, stirring continuously.
Add the cream, and continue to stir until smooth and fully incorporated.
Pour around a tablespoon of caramel sauce into the bottom of six small ramekins, and swirl it around a little to coat the bottom.
Distribute the chocolate mixture evenly between the ramekins on top of the caramel sauce.
Place the ramekins in the fridge for around half an hour, before adding a pinch of fleur de sel to the top of each.
Return to the fridge for another couple of hours, until fully set.

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