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Chocolate pots with salted caramel toffee
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Prep Time:
135 minutes
Cook Time:
10 minutes
Total Time:
145 minutes
Indulge in decadent chocolate pots with salted caramel toffee for a luxurious dessert.
Ingredients:
  • 250g good-quality dark chocolate, chopped
  • 200ml thickened cream, plus extra whipped cream to serve
  • 2 egg yolks, lightly beaten
  • 20.00 ml brandy
  • 20g salted butter
  • 220g caster sugar
  • 9.60 gm sea salt flakes
Instructions:
  • Place the decadent chocolate in a heatproof bowl, ready for its transformation.
  • Gently warm cream and sugar in a pan, stirring until sugar is dissolved.
  • Heat the mixture until it's near boiling, then take it off the heat and pour it over the chocolate, stirring until it's fully melted and smooth.
  • Combine the egg yolks and brandy by gently stirring, then incorporate the butter until well combined.
  • Pour the mixture into four 200ml dessert moulds or pots and refrigerate for a minimum of 2 hours, or ideally overnight, until it is perfectly set.
  • Prepare the baking tray by lining it with foil. In a pan, combine sugar and 1/4 cup (60ml) water over low heat to dissolve the sugar. Increase the heat, swirl the pan occasionally, and brush down the sides with a damp pastry brush until a light golden caramel forms in about 4-5 minutes. Pour the caramel onto the tray, swirl to spread, sprinkle with salt, then cool and break into shards. This toffee can be made ahead of time and stored in an airtight container for up to a day.
  • For the finishing touch, add a dollop of whipped cream on top of the chocolate pots and delicately sprinkle salted caramel toffee shards over them.

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