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Salted Caramel Chocolate Pots

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


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


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)


  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