Salted Caramel Chocolate Pots

Posted on November 1, 2010


We had some friends round for dinner on Friday night, which was lovely, but I have to admit that I find Friday night dinners a little tricky…

Your head is on work until at least 6 o’clock and then it’s a mad rush to cook, clean, get changed and pretend “it was nothing” to the arriving guests.

I’m rubbish at pretending…if i’m stressed in the kitchen, it’s quite obvious and not conducive to a fun evening! I’ve got round the Friday night ‘meal-for-friends’ panic by having dishes that can be prepared in advance. This generally means soup for starter and/or a chilled dessert will always feature.

This is one such dessert. The recipe (from Red Magazine) actually refers to this as mousse and as such I served it in large cappuccino cups. However, it’s very, very dense. Even with a dollop of thick cream on top, the spoon-sticking chocolate delight below will be too much for most when served in large quantities. Next time, I’ll serve in little espresso cups, a far less daunting size to consume. 

The salt in the recipe is not pervasive, but the caramel taste definitely adds something more interesting than the normal chocolate pot. I served chocolate and nut biscotti alongside (recipe coming up later this month) – great for dipping and spreading with chocolate. Rather like a posh KP Choc Dip…

Anyway, in reference to avoiding a Friday-night fiasco, these can be made 24 hours in advance and left to happily chill in the oven until you’re ready to whip out ‘something you made earlier’. Less time for stress = more time for wine….and that is a much better recipe for a night of fun with friends!

The recipe below will made 6-8 espresso cups or 4 greedy cappuccino cups.

100g granulated sugar, 2 tbsp water, 30g salted butter. 200ml double cream (heated to boiling point), 200g milk chocolate (broken into chunks), 3 large eggs (separated).

Make caramel by slowly dissolving sugar with water in a pan over a low heat. Bring to slow simmer without stirring, when syrup starts to colour, swirl the mixture in the pan to cook evenly, but don’t stir. When in turns brown take off the heat and mix in butter. Pour over boiling cream and continue mixing until smooth. Add chocolate and wait 2-3 minutes for it to melt, gently mix and stir through egg yolks. Beat egg white until soft, not stiff, peaks emerge. Fold into chocolate mixture, divide into serving dishes and chill for at least 6 hours.

Helen x