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
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)
Melt the butter and chocolate together in a pan on a low heat. Stir occasionally until the butter has melted.
Pour ½ of the cream into the chocolate mix and stir well.
Add 1tsp of Joe & Seph’s Chocolate Caramel Sauce to the mix and stir in.
Take the chocolate mix off the heat and let it cool to room temperature.
Whisk up the remaining ½ of the cream until stiff and add it into the pan of chocolate mix. Stir until smooth and shiny.
Cover the base of each ramekin with Joe & Steph’s Chocolate Caramel Sauce, then spoon on the chocolate mix.
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.
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!