Salted caramel chocolate pots

Serves 2 easily doubled

Ingredients

  • 4 tbsp dulce de leche or canned caramel (I used Carnation)
  • ½ tsp sea salt , plus extra to serve
  • 85g each dark and milk chocolate , broken into squares
  • 1-2 long, thin, plain grissini
  • 2 tbsp demerara sugar
  • 100ml double cream , at room temperature
  • 50ml milk

Method

  • Mix the caramel with the salt, divide between 2 small glasses and chill.
  • Melt the chocolates together in a glass bowl set over a pan of barely simmering water. Snap the grissini into short lengths, then dip each end into the chocolate to coat a little. Sit on a wire rack for the chocolate to drip and set a little, then dip the chocolate ends into the sugar to coat. Sit in an airtight container lined with baking parchment and chill to set until ready to serve.
  • Stir the double cream and milk into the remaining melted chocolate until smooth, then scrape into a jug. Slowly pour on top of the caramel, around the edges first. Chill the pots for at least 2 hrs, or up to 24 hrs.
  • To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.

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