If you are a chocolate lover who adores a perfect balance of sweet and salty flavors paired with irresistible textures, then this Decadent Chocolate Pots with Salted Caramel and Crunchy Almonds Recipe will quickly become one of your absolute favorites. Rich, silky chocolate pots melt in your mouth, while a luscious salted caramel layer adds warmth and depth, topped with crunchy caramelized almonds for that delightful contrast. It’s a dessert that feels indulgent yet perfectly approachable—ideal for impressing guests or treating yourself on any special occasion.
Ingredients You’ll Need
Gathering the right ingredients is half the magic behind creating these heavenly chocolate pots. Each component plays a small but crucial role—from the intense dark chocolate that builds the flavor foundation, to the creamy double cream ensuring smoothness, and the crunchy almonds adding a welcoming bite.
- 210 g 72% dark chocolate: Use high-quality chocolate for the richest, most intense flavor that forms the soul of the dessert.
- 2 medium free-range egg yolks: These provide essential creaminess and richness to the chocolate pots, making them delightfully smooth.
- 3 tbsp caster sugar: Enhances sweetness gently without any graininess, perfect for both the pots and caramel.
- 300 ml double cream: Creates a luscious, silky texture for the chocolate mixture, ensuring decadence in every spoonful.
- 150 ml whole milk: Lightens the richness just enough while adding its own creamy touch.
- 1 pinch sea salt flakes: This subtle salt balances and heightens the sweetness between layers.
- 100 ml double cream (for caramel): Makes the caramel sauce incredibly smooth and velvety.
- 50 g flaked Californian almonds: Adds a delightful crunch that contrasts beautifully with the creamy chocolate.
- 1 tbsp caster sugar (for almonds): Caramelizes perfectly with the almonds, coating them in sweet, crunchy goodness.
How to Make Decadent Chocolate Pots with Salted Caramel and Crunchy Almonds Recipe
Step 1: Prepare the Chocolate Mixture
Start by finely chopping the dark chocolate and placing it in a medium-sized bowl. Separately, whisk the egg yolks with 3 tablespoons of caster sugar and a pinch of salt until the mixture becomes pale and fluffy—this aerates and sweetens the base. Meanwhile, warm half the double cream together with the milk in a saucepan until it just reaches boiling point. Pour this hot cream mixture slowly into the yolks while whisking constantly to prevent curdling, then return everything to low heat for about a minute until the mixture thickens slightly.
Step 2: Combine Chocolate with Cream Mixture
Immediately pour the warm egg and cream mixture over the chopped chocolate, allowing it to sit for a minute so the chocolate starts to melt gently. Stir carefully and slowly until the chocolate is completely melted and the mixture is smooth and glossy. This forms the silky chocolate base of your pots.
Step 3: Chill the Chocolate Pots
Divide the chocolate mixture evenly into four small glasses or ramekins. Cover each container with cling film or a lid, then place them in the refrigerator for at least 2 hours or until fully set with a pudding-like texture that holds but melts on the tongue.
Step 4: Make the Salted Caramel Sauce
While your pots chill, prepare the salted caramel sauce for that perfect sweet-and-salty punch. Combine 3 tablespoons of caster sugar and a splash of water in a saucepan over low-medium heat, stirring just until the sugar dissolves. Add a pinch of sea salt flakes, then turn up the heat and cook without stirring until the caramel turns a rich amber color. Take care not to burn it. Carefully pour in the remaining double cream in three batches, stirring constantly to create a smooth, luscious caramel sauce. Remove from heat and set aside to slightly cool.
Step 5: Caramelize the Almonds
In a non-stick frying pan over low to medium heat, combine the flaked almonds and 1 tablespoon of caster sugar. Stir incessantly as the sugar melts and coats the almonds in a gorgeous honey-golden caramel. When the almonds are well-coated and crunchy, transfer them onto baking parchment and sprinkle lightly with sea salt flakes. Allow these crunchy caramelized almonds to cool and harden completely.
Step 6: Assemble the Dessert
Just before serving, whisk the remaining double cream until soft peaks form, creating a cloud of whipped cream to complement your pots. Spoon a generous layer of warm salted caramel sauce over the set chocolate pots, add a dollop of whipped cream, and finish by scattering the crunchy caramelized almonds on top. For an extra decadent touch, grate a little more dark chocolate over each pot to amaze your guests visually and flavorfully.
How to Serve Decadent Chocolate Pots with Salted Caramel and Crunchy Almonds Recipe
Garnishes
The garnish is where you can really dazzle and personalize your dessert presentation. A few flakes of sea salt sprinkled on top of the whipped cream enhance the flavors powerfully, while a couple of fresh mint leaves add a nice pop of color and refreshing aroma that cuts through the richness beautifully.
Side Dishes
While these chocolate pots are rich enough on their own, consider serving them alongside fresh berries such as raspberries or strawberries. Their natural tartness lightens the overall dessert experience, making each bite perfectly balanced.
Creative Ways to Present
For a fun twist on the classic presentation, try layering the chocolate pot and salted caramel alternately in a taller glass, creating a beautiful striped effect. You could also serve them in small jars with lids—perfect for picnics or fancy dessert gifts.
Make Ahead and Storage
Storing Leftovers
You can store any leftover chocolate pots covered in the refrigerator for up to 3 days. Keep the caramel sauce separately in a sealed container to maintain its smooth texture and reheat gently before serving.
Freezing
Although it’s best enjoyed fresh, you may freeze these chocolate pots before adding caramel or almonds for up to one month. Thaw overnight in the fridge and then add the toppings just before serving for the best experience.
Reheating
If your salted caramel sauce has cooled and thickened too much, warm it gently in a small pan or microwave in short bursts, stirring between, so it’s pourable but not hot. The chocolate pots themselves are best served cold and should not be reheated.
FAQs
Can I use milk chocolate instead of dark chocolate?
Milk chocolate will make the dessert sweeter and lighter in flavor, which is fine if you prefer less intense chocolate. However, the richness and depth from high-quality 72% dark chocolate really make this recipe shine.
Can I substitute the double cream?
Double cream is crucial for the luscious texture and flavor. You might try whipping cream, but it may not yield the same decadence or stability in the chocolate pots and caramel.
How do I prevent the caramel from burning?
Be patient and keep the heat moderate when making caramel. Stir gently only until sugar dissolves initially, then let it color without stirring. Watch carefully, as it can go from perfect amber to burnt very quickly.
What if my chocolate pots don’t set?
If they remain too liquid after chilling, the egg mixture may not have thickened enough or the chocolate may have been overheated. Gently reheat the mixture, allow it to thicken over low heat, and then chill again.
Can this dessert be made vegan?
This particular recipe relies on eggs and dairy, so it isn’t vegan-friendly as is. For vegan versions, you’d need to substitute with plant-based creams and egg replacements, but the texture and flavor would differ significantly.
Final Thoughts
This Decadent Chocolate Pots with Salted Caramel and Crunchy Almonds Recipe is a true celebration of textures and indulgent flavors all in one glass. It brings the elegance of a fine dining dessert right into your kitchen with straightforward steps and everyday ingredients. Trust me, once you try it, you’ll want to share this jewel of a recipe with everyone you love. Go ahead and treat yourself—you deserve this delicious moment of pure decadence!
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Decadent Chocolate Pots with Salted Caramel and Crunchy Almonds Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired
Description
Indulge in these decadent chocolate pots featuring rich 72% dark chocolate custard, topped with a luscious salted caramel sauce and crunchy caramelised almonds. Perfectly creamy and smooth, this dessert combines silky chocolate, buttery caramel, and nutty texture for an irresistible treat that’s ideal for special occasions or elegant dinner parties.
Ingredients
Chocolate Pots
- 210 g 72% dark chocolate, finely chopped
- 2 medium free-range eggs, yolks only
- 3 tbsp caster sugar
- 300 ml double cream
- 150 ml whole milk
Salted Caramel Sauce
- 3 tbsp caster sugar
- 1 pinch sea salt flakes
- 100 ml double cream
Caramelised Almonds
- 50 g flaked Californian almonds
- 1 tbsp caster sugar
- 1 pinch sea salt flakes
To Finish
- Remaining double cream (about 100 ml) for whipping
- Extra 72% dark chocolate for grating (optional)
Instructions
- Prepare the egg mixture and cream: Add the finely chopped chocolate to a medium bowl. In a separate bowl, whisk together the egg yolks, 3 tablespoons of caster sugar, and a pinch of salt until the mixture is pale and fluffy. In a small saucepan, warm half of the double cream with all the whole milk over medium heat until it just begins to boil.
- Combine hot cream with eggs and thicken: Pour the warmed cream and milk mixture slowly over the egg yolks while whisking constantly to avoid curdling. Return the combined mixture to low heat and cook gently for about 1 minute, stirring continuously, until it slightly thickens.
- Melt chocolate and mix: Pour the warm egg mixture over the chopped chocolate and let it sit for 1 minute to allow the chocolate to melt. Gently stir with a spatula until completely smooth and fully combined.
- Chill the chocolate pots: Divide the smooth chocolate mixture evenly into individual glasses or small bowls. Cover and refrigerate until set, at least 2 hours.
- Make the salted caramel sauce: In a small saucepan, combine 3 tablespoons of caster sugar with a splash of water over low-medium heat. Stir gently until the sugar dissolves. Add a pinch of sea salt flakes and then increase the heat. Allow the syrup to boil undisturbed until it turns a rich amber caramel color. Remove from heat and carefully add the 100 ml double cream in three batches, stirring continuously to create a smooth sauce. Set aside.
- Caramelise the almonds: Heat a non-stick frying pan over low-medium heat and combine the flaked almonds with 1 tablespoon caster sugar. Stir continuously as the sugar melts and coats the almonds, turning a golden honey color. Once caramelised and glossy, spread the almonds out onto baking parchment and sprinkle with sea salt flakes. Let cool completely to harden.
- Whip the remaining cream: Whisk the remaining double cream until it reaches soft peaks, creating a light and airy topping.
- Assemble and serve: Spoon a layer of the warm salted caramel sauce over each set chocolate pot. Top with a generous dollop of whipped cream and scatter caramelised almonds on top. For added elegance, grate some extra dark chocolate over the finished pots before serving.
Notes
- Use high-quality 72% dark chocolate for the best deep, rich cocoa flavor.
- Be careful when making caramel as it can burn quickly; watch closely for the amber color.
- The egg yolk mixture should be whisked continuously when adding hot cream to prevent the eggs from scrambling.
- Chill the chocolate pots thoroughly for a smooth, set texture before adding toppings.
- Caramelised almonds add delightful crunch and contrast to the creamy pots—ensure they dry completely before adding.
- For a dairy-free version, substitute cream and milk with coconut alternatives and use suitable chocolate.
