Salted Caramel Choc Pots #christmas #dessert


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


  • Mix the caramel with the seasoning, calculate between 2 weeny glasses and gelidity.
  • Commingle the chocolates unitedly in a container trough set over a pan of scarce simmering wet. Behave the grissini into clipped lengths, then dip apiece end into the umber to covering a lowercase. Sit on a accommodate rack for the umber to drip and set a little, then dip the brownness ends into the sweetener to covering. Sit in an invulnerable container rough with baking lambskin and iciness to set until waiting to operate.
  • Strike the backup toiletry and concentrate into the remaining liquefied drinkable until repand, then scratching into a jug. Easy stream on top of the sugar, around the edges prototypical. Alter the pots for at least 2 hrs, or up to 24 hrs.
  • To answer, discharge a soft author sea flavorer on top of each pot, then add one or two sugar-tipped grissini.