Salted Caramel Chocolate Pots
These salted caramel chocolate pots (also known as caramel pots de creme) are insanely good! They remind me SO much of those rolo desserts, one of my absolute favourite dessert pots. A layer of silky smooth salted caramel topped with a rich dark chocolate ganache.. what could be better?? I’ll wait… You can also make these insanely faster and cheat and buy some dulce de leche for the bottom layer, carnation do a great dulce de leche, shown here.
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How do I make the salted caramel layer?
To make this smooth, buttery caramel you will start off by adding the caster sugar, water and golden syrup (you can use corn syrup or glucose if you can’t get golden syrup) to a small saucepan. Heat on a low heat until the sugar has dissolved and then turn up to a medium heat. Allow the mix to bubble and cook to a light amber colour. Take the sugar off the heat and whisk in the butter and cream rapidly. The caramel will begin to splutter and seize and form sugar crystals around the edge. This is totally normal. Return to a medium heat and allow to bubble until a dark amber colour is achieved and all the sugar has dissolved again. Add in the sea salt (I use Maldon) and divide into serving dishes by pouring about halfway. Chill at room temperature for 30 minutes before chilling for a further 30 minutes in the fridge.
Tips for a perfect Caramel?
-Don’t mix the sugar, swirl the pan every minute or so to prevent burning. Mixing the sugar may result in large sugar crystals which may produce a grainy caramel. You can use a whisk once you add in the butter and cream though.
-You’re looking to get the sugar to a soft ball stage. This means that if you drip a small bit of the sugar into water, it should form a small soft ball, that is squishy to the touch still. If using a food thermometer, aim for a temperature of just under 112-115°c/234-240°f.
-Don’t worry if it starts to crystallise and forms lumps after you add the butter and cream. This is totally normal and the sugar will dissolve again once it’s put back on the heat. For this reason, I like to underdo my caramel slightly at the start before adding the butter and cream for this reason, so I don’t worry about burning it when trying to remelt the sugar crystals.
How do I make the chocolate ganache layer?
The chocolate ganache for the final layer of this salted caramel chocolate pot is the same chocolate ganache that we used before in my Chocolate Tart Recipe and the filling for my French Macaron Recipe, only scaled down a little. Add your chopped chocolate or chocolate chips to a medium sized mixing bowl. Heat your cream until it’s bubbling slightly in a small saucepan and pour the hot cream over your chocolate. Mix until smooth and all the chocolate has melted. Divide equally among the pots and pour over the chilled caramel. Chill again for a further
Salted Caramel Chocolate Pots
Equipment
- Small saucepan
- Whisk
- Small serving dishes, ramekins, glasses etc.
- Medium sized mixing bowl
Ingredients
Caramel layer
- 170 grams caster sugar
- 2 tbsp golden syrup
- 2 tbsp water
- 50 grams butter
- 200 ml cream
Chocolate Ganache Layer
- 100 grams dark chocolate finely chopped
- 75 ml cream
Instructions
Caramel Layer
- To make the caramel layer, place your sugar, golden syrup and water into the small saucepan.
- Heat on low heat until the sugar starts to dissolve.
- Turn up to a medium heat and cook the sugar until it reaches a light amber stage swirling the pan often. Don't mix the sugar at this stage, only swirl the pan.
- Take off the heat and whisk in the butter and cream quickly.
- Return the caramel to the heat and continue cooking until all sugar has dissolved the caramel has reached a nice dark amber colour.
- Stir in the salt and fill your serving dishes about half way with the caramel, you want to make sure you have room left for the ganache.
- Allow to chill at room temperature for 30 minutes and then refrigerate for another 30 minutes.
Chocolate Ganache Layer
- In a medium sized mixing bowl, add the chopped dark chocolate. Heat the cream in a small saucepan until it starts to bubble.
- Pour the hot cream over the chocolate and whisk until all chocolate is melted.
- Divide the ganache between the four serving dishes and chill for 30 minutes before serving. Top with a little sea salt before serving.
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