Salted Caramel Chocolate Pots

Updated: Jul 16, 2018


These chocolate pots are so indulgent and moreish! The caramel combined with molten chocolate cake mix, which crisps up to a brownie like texture and is perfect finished off with a dollop of ice cream. I have included the recipe to make your own no-churn ice cream which is so creamy and delicious and takes 5 minutes to whip up (plus extra setting time) but that can easily be substituted for the store bought stuff.


Prep Time 15 mins | Cook Time 20 mins | Makes 8 ramekins

INGREDIENTS


200g butter

100g dark chocolate

4 free-range eggs

200g caster sugar

40g plain flour

¼ tsp bicarbonate of soda


Caramel:

150g caster sugar

2 tbsp water

30g butter, cubed

100ml double cream

1 tsp sea salt flakes


No-Churn Salted Caramel Ice cream:

600ml double cream

1 can caramel

1tsp sea salt flakes


METHOD


1. If you want to make your own no-churn ice cream, prepare it well in advance to fully set. Simply beat the cream, caramel and salt with an electric mixer on high until it reaches a firm but not fully whipped consistency, a bit like clotted cream. Spoon into an air tight container and leave to firm up in the freezer, preferably overnight.

2. Start by melting 2 tbsp of butter and brushing it into each ramekin. Add a tsp of cocoa powder to each one and swirl around so the ramekin is coated in a layer of the powder before tapping off any excess.

3. To make the caramel, heat the sugar in a saucepan over a medium heat with 2tbsp of water until it turns golden. Without using anything to stir, keep the pan moving by lifting it up and giving it a swirl, watching carefully as it starts bubbling and turns a golden brown colour. Remove it from the heat and whisk in the butter, cream and salt. Return to the heat and cook for a few minutes as it simmers, thickens slightly and turns a rich golden colour. Pour the caramel into each ramekin, about 1cm deep and leave to set in the fridge. Keep some of the caramel back to drizzle over the top later.

4. Preheat the oven to fan 180C/200C. Slowly melt the butter and chocolate in a heatproof bowl over a pan of boiling water, then take off the heat to cool slightly.

5. In a separate bowl, whisk the eggs and sugar for a few minutes using an electric mixer until pale and silky. Sift the flour and baking powder together then add to the egg mix, gently folding in small quantities at a time until all incorporated.

6. Finally, add the slightly cooled chocolate-butter mixture and fold to combine.

7. Divide the pudding mixture between the ramekins, just over half way up of each and place on a baking tray in the oven. Bake for 20-25 minutes so they have puffed up and set. Leave to stand for a few minutes before topping with a scoop of the ice cream and drizzle of extra caramel.


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