Recipes

Smoked Sea Salt and Caramel Chocolate Pots

Indulge in the rich, decadent flavor of Smoked Sea Salt and Caramel Chocolate pots.. Smooth, velvety dark chocolate is perfectly balanced with a luscious caramel layer and a hint of smoky sea salt, creating a dessert that’s both luxurious and unforgettable. Easy to make yet impressively elegant, these chocolate pots are perfect for special occasions or a sweet treat any time.

Ingredients

Makes 8 small glasses

6 hobnobs
350g Dark Chocolate
240g Double cream
60g Butter
175g Soft brown sugar
300ml Double cream
50g Butter
Cornish Sea Salt Smoked Flakes

Method

To make the caramel, pop all the ingredients into a saucepan and simmer away for 5-8 minutes until all are dissolved and bubbly. We used the Smeg HOBD to allow for gentle heating and controlled ventilation. Add a pinch of Cornish Sea Salt Smoked Flakes. You could also use regular flakes if you prefer.
Meanwhile, crumble the Hobnobs into the bottom of the glasses and set to one side.
When the caramel is ready, pour a layer around an inch thick into the glass and use the Dessert Chilling Function on your Smeg Blast Chiller or simply pop it in the fridge to cool.
Now you have some time to make the chocolate filling, so melt the dark chocolate in a pan, then gently mix through the double cream and butter until all is incorporated. Add a tiny pinch of sea salt flakes to help balance the bitter chocolate.
When the caramel is almost set, add a good amount of chocolate filling to fill the glasses, then top with a final crumb of Hobnob and a tiny pinch of sea salt flakes of your choice to finish.

Where can I buy Cornish Sea Salt products?

Crystals and flakes are available in all UK supermarkets, and seasoning blends are available on their website.

Visit the website