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
Scale
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.
