Valentines Day | Jurassic Salted Caramel Chocolate Pots

Indulge yourself, and maybe even your partner, in dark chocolate and salted caramel heaven this valentine’s day.

At Jurassic Salt, we Love to bring you the most tempting recipes around – this is no exception. The Jurassic salted caramel chocolate pot is a desert of dreams; a perfect (and surprisingly easy) recipe to impress the people you care about the most.

This rich and smooth dark chocolate top and a silky salted caramel base will leave your tongue wanting more – and that’s guaranteed.

Only the best ingredients will do. Our traditional hand made sea salt from the Jurassic Coast is the best place to start when it comes to quality.

The chocolate pot is made in two parts and although fairly easy to make, it does take a while! Because the caramel layer must cool before the chocolate one, and both must cool fully before serving, the whole process can take several hours or even most of a day. Exactly the kind of loving preparation that really shows you care.

Make no mistake, this is a rich and dark desert, for the more light-hearted diner or the first date (best of luck) consider adding a little more sugar to the caramel.

We have made sure to adapt this recipe for a valentine’s meal and cut it down to just two romantic servings. Needing only a few ingredients and a well-stocked cupboard this really must be the easiest recipe for salted caramel chocolate pots ever written!

Serves 2

Ingredients;

For the Salted Caramel: For the Chocolate Layer:
1 Tbsp. Butter 75g Dark Chocolate
4 Tbsp. White Sugar 25ml Milk
50ml Condensed Milk 1 Egg Yolk
25ml Water Cacao Nibs (Optional)
1 Generous Pinch of Jurassic Salt.

Method;

For the salted caramel layer:

-Melt the butter in a frying pan on low heat.

As it begins to liquify add the sugar and water. Do not stir but simply watch. When working with sugar it is important not to stir as this will make it crystallise and ruin the texture.

-The butter and sugar will melt and bubble. Resist the urge to stir and simply watch – watch and learn. Understanding the language of caramel and learning to recognise what its behaviour means for its taste and consistency is an essential skill in many areas of desert cooking.

-Steadily the mix will darken in colour, watch between the bubbles for a coffee brown. Drop the heat right down and incorporate the condensed milk.

-Finally, add the flakes of Jurassic Salt, gently stirring to spread them through the mixture. Steadily pour the mixture into the two glasses, trying to make sure it is shared evenly.

-Place these two glasses in the fridge to cool before continuing.

For the chocolate layer:

-To best make the chocolate cream melt the chocolate in a bain-marie. This means placing it in a bowl inside a water-filled saucepan over a medium heat. Add the milk and stir until completely smooth.

-Drop in the egg yolk and beat the mixture until small bubbles can be seen on the surface.

-Add a sprinkling of cacao nibs (if you are using these for extra indulgence) and simply pour the chocolate mix over the hardened caramel. Again, trying to make sure it is shared evenly.

-Top off the delicious looking chocolate pots with a few extra cacao nibs and a pinch of Jurassic Salt flakes.

Oh, what’s that… A tiny bit of chocolate left over?
I heard strawberries were nice dipped in that…