Salted caramel chocolate pots

 Salted caramel chocolate pots



  1. Break up the caramel chocolate and put into a glass ovenproof bowl
  2. Put the bowl over a pan of simmering water to melt – make sure the bottom of the bowl does not touch the water
  3. Once melted gently stir in the custard, cream and salt – stir gently to combine
  4. Pour the mixture into two pots
  5. Put a small fork into some cream – and just swirl on the top of the chocolate
  6. Allow to cool then refrigerate


A perfect dessert for a candlelit dinner on Valentine's day


100g Moser Roth Caramel Chocolate
125ml Fresh Vanilla Custard
35ml double cream – plus a little extra to swirl
½ teaspoon crushed sea salt


Time: 3 mins
Serves: 2
Nutrition: n/a