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Salted caramel choc pots Recipe

   
 

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     Salted caramel choc pots

Category   Desserts - Breads
Sub Category   None
Servings   MAKES 2
Preptime   Prep 30 m - 5 m cook

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

Instructions
1. Mix the caramel with the salt, divide between 2 small glasses and chill 2. Melt the chocolates together in a glass bowl set over a pan of barely simmering water. Snap the grissini into short lengths, then dip each end into the chocolate to coat a little. Sit on a wire rack for the chocolate to drip and set a little, then dip the chocolate ends into the sugar to coat. Sit in an airtight container lined with baking parchment and chill to set until ready to serve. 3. Stir the double cream and milk into the remaining melted chocolate until smooth, then scrape into a jug. Slowly pour on top of the caramel, around the edges first. Chill the pots for at least 2 hrs, or up to 24 hrs. 4. To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.


Originally Submitted
2/28/2012





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