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Salted caramel chocolate pots recipe

Salted caramel chocolate pots

Rich and sumptuous these little pots of chocolatey goodness pair Tesco Finest Salted Caramel Sauce with a thick chocolate ganache and a liqueur-infused whipped cream topping. Top with toasted hazelnuts and a grating of chocolate for added decadence.

See method
  • Makes 4
  • 15 mins to prepare, plus chilling
  • 397 calories / serving

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Method

  1. Heat Tesco Finest salted caramel sauce for 10-20 secs in the microwave at 800W until just runny. Divide between 4 small glasses.
  2. Roughly chop 90g Tesco Finest 85% dark cooking chocolate and put in a heatproof bowl; set aside. Heat 100ml whipping cream and the caster sugar in a pan over a medium heat for 1-2 mins, stirring often, until the cream comes to a simmer (but don't boil) and the sugar is dissolved. Remove from the heat, pour into the chocolate bowl and whisk until smooth and glossy. Divid the ganache between the glasses. Chill for at least 1 hr.
  3. Bring to room temperature 1 hr before serving. Whip 60ml whipping cream with the Tesco Finest salted caramel Irish cream liqueur until thick, then spoon on top.
  4. To serve, toast the blanched hazelnuts in a frying pan over a medium heat for 1-2 mins until golden. Cool, chop and scatter over the cream, then grate over 10g chocolate (optional).
  • Get ahead: It's easy to make these delicious pots in advance. The caramel and ganache can be stored in the fridge for up to 3 days. Remember to bring to room temperature before serving.