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Salted caramel pots recipe

22 ratings

These simple and delicious salted caramel pots will certainly keep the family sweet. Combining classic caramel with a hint of vanilla and a sprinkling of sea salt with a dark chocolate and salted caramel liqueur ganache, this is the ultimate indulgent Christmas dessert. See method

Serves 8
20 mins to prepare and 50 mins to cook
412 calories / serving
Vegetarian
Gluten-free

Ingredients

For the caramel

130g (4 1/2oz) granulated sugar
6 tbsp water
20g unsalted butter
6 tbsp double cream
¼ tsp vanilla extract
1/2 tsp sea salt flakes, plus extra for sprinkling

For the chocolate topping

200g Tesco Finest Swiss 72% dark chocolate, broken into pieces
25g unsalted butter
160ml double cream
55ml Tesco Finest salted caramel cream liqueur

Each serving contains

Energy
1710kj
412kcal 21%
Fat
31g 45%
Saturates
19g 95%
Sugars
27g 29%
Salt
0.3g 5%

of the reference intake
Carbohydrate 28.3g Protein 2.5g Fibre 2.4g

Method

To make the caramel, place the sugar and water in a saucepan and allow to dissolve over a medium heat. Once the sugar has dissolved raise the heat and simmer gently. Do not stir the caramel at any stage, instead swirl the pan lightly. Once the caramel is a golden remove from the heat and swirl in the butter. Quickly beat in the cream and add the vanilla and half the sea salt flakes. Immediately pour into the bottom of the ramekins and chill to set while you make the chocolate topping.
Heat a small pan of water over a medium heat. Once simmering, place a heatproof bowl over the pan. In the bowl melt together the chocolate and butter. Once melted, remove from the heat and stir through the cream, liqueur and remaining sea salt. Pour the ganache into the ramekins, over the caramel and sprinkle with sea salt. Leave to set for 30 mins and serve immediately.

Tip: You could also serve these in 4 x 100ml ramekins, if you would like larger portions.

See more Christmas dessert recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.