Salted caramel chocolate pots are the answer and a perfect way to use all those Gu glass ramekins everyone has littering the back of their kitchen cupboards instead of just buying more. I used dark chocolate as I think the salted caramel needs something slightly bitter to cut through it's richness. You could use milk chocolate but this would probably work better with something tart like berries rather than the caramel.
Start by melting a bar of good quality dark chocolate over a Bain Marie. Once melted take off the heat and mix in 50 ml of boiling water. Stay with me here, the water will mix in and shouldn't make the chocolate cease up. Add a drop of vanilla and 75 ml of double cream. Pour into your ramekins that already have a good dollop of salted caramel in the bottom. Pop into the fridge to set and serve as they are or will a sprinkle of sea salt.
Start by melting a bar of good quality dark chocolate over a Bain Marie. Once melted take off the heat and mix in 50 ml of boiling water. Stay with me here, the water will mix in and shouldn't make the chocolate cease up. Add a drop of vanilla and 75 ml of double cream. Pour into your ramekins that already have a good dollop of salted caramel in the bottom. Pop into the fridge to set and serve as they are or will a sprinkle of sea salt.
Adapted from a Green & Blacks recipe.
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