Salted Caramel Chocolate Pots

Try out this delicious salted caramel chocolate pot recipe by 10 year old Dylan Allman, for more of his recipes  www.crackinggoodrecipes.org.uk

Preparation Time: 15 min
Chill Time: 3 Hours
Serves 4

Ingredients

25g Unsalted Butter

150g Chocolate (Dylan used milk but dark chocolate will make it richer)

150ml Double Cream

Pot of delicious Joe & Seph’s Chocolate Caramel Sauce

Vanilla Sea Salt (Dylan used Halen Mon)

Method

1. Melt the butter and chocolate together in a pan on a low heat. Stir occasionally until the butter has melted.  

2.  Pour ½ of the cream into the chocolate mix and stir well. 

3. Add 1tsp of Joe & Seph’s Chocolate Caramel Sauce to the mix and stir in. 

4. Take the chocolate mix off the heat and let it cool to room temperature. 

5. Whisk up the remaining ½ of the cream until stiff and add it into the pan of chocolate mix. Stir until smooth and shiny.
   

6. Cover the base of each ramekin with Joe & Steph’s Chocolate Caramel Sauce, then spoon on the chocolate mix. 

7. Put the filled ramekins into the fridge for half an hour, then take out and sprinkle on a couple of flakes of vanilla sea salt.                                                                                             

8. Return to fridge until set (around 2-3 hours).
   
   
   Chef tip: Rather than covering the base of the ramekin with the sauce you could try layering – a layer of chocolate mix first, followed by a layer of sauce, then a layer of chocolate mix for the top!
   
   
   ENJOY :D