salted caramel chocolate pots

There are some occasions when nothing short of pure, unadulterated indulgence will do. 

Salted caramel chocolate pots.

These little pots of gorgeousness are heaven sent; a rich dark chocolate top hiding a salted caramel secret underneath. I've kept them small - trust me, they are incredibly rich so don't overwhelm with a large pot. I'm using recycled Gu Puds ramakins which make the perfect receptacle. This recipe will make 4-5 perfect little pots. 

For the salted caramel sauce...

70g salted butter

110g dark muscovado sugar

60ml double cream

1/8 teaspoon salt

For the chocolate...

200g dark chocolate (approx 75%)

300ml double cream

1/2 teaspoon vanilla extract

1 tablespoon caster sugar

Start by making the caramel sauce. Melt the butter, sugar and double cream in a pan on a medium heat. When the mixture starts to bubble, ensure the mixture is fully combined and allow to bubbly carefully for three minutes. Keep stirring with a wooden spoon to ensure it doesn't stick to the bottom of the pan! Remove from the heat and stir in the salt. Leave to cool for 5 minutes before pouring into the ramekins evenly. 

For the chocolate, melt the dark chocolate in a pan on a very low heat (or in a bain marie if you'd prefer). In a different pan bring the double cream slowly to the boil. Pour the cream over the chocolate and combine using a wooden spoon. Add the vanilla extract and caster sugar - the sugar is optional; the chocolate will be quite bitter as it's dark but if you like this then you won't need to add the sugar. Give it a taste and see! Using an electric whisk, whisk the mixture for no more than 30 seconds. Leave to cool for 10 minutes and then pour over the salted caramel mixture. Pop into the fridge to set for 1 hour. 

Note: you may notice the pots have formed some fat over the chocolate after setting in the fridge. Remove this using a teaspoon and some kitchen roll. 

After an hour, remove from the fridge and leave at room temperature until serving. Sprinkle over some flaked sea salt and serve with a dollop of the remaining double cream, whipped.