Chocolate and salted caramel pots de crème

Chocolate and salted caramel pots de crème

Have You Eaten
Billy Law

My technique for making these pots of goodness is to blend the ingredients in a food processor. However, you can make these pots de crème the traditional way by using a double boiler — although they won’t be as light in texture.


Quantity Ingredient
250g dark chocolate, roughly chopped
250ml full-cream milk
250ml thickened cream, plus 125 ml extra for serving
75g caster sugar
120g egg yolks, (about 6)
2 tablespoons icing sugar
strawberries, for garnish (optional)

Salted caramel

Quantity Ingredient
115g caster caster
125ml water
250ml thickened cream
1 teaspoon sea salt flakes
50g unsalted butter, cut into cubes


  1. To make the salted caramel, put the sugar and water into a saucepan over medium heat and stir until the sugar has dissolved. Then turn the heat up to high and stop stirring; let it boil for about 5 minutes until the sugar starts to caramelise and turn into toffee. Keep an eye on it, as the sugar changes colour rather quickly. Once it reaches a dark golden colour, pour the cream into the hot sugar; be very careful as it will splatter. Keep stirring with a wooden spoon and bring the caramel back to the boil, then add the salt and cook for 3 minutes. Remove the pan from the heat. Whisk the butter, a cube at a time, into the caramel, then pour it into a heatproof jug and set aside to cool. Place 6–8 ramekins or small cups on a tray.
  2. Put the chocolate in the bowl of a food processor. Heat the milk, cream and caster sugar in a saucepan over medium heat, stirring until the sugar has dissolved and the milk starts to boil.
  3. Whisk the egg yolks in a bowl. Slowly pour the hot milk mixture into the egg yolk, whisking continuously to stop the yolks from curdling. Pour the mixture back into the saucepan and stir over low heat for about 5 minutes, or until it is thick enough to coat the back of a spatula.
  4. Pour the hot mixture over the chocolate in the processor, cover with a kitchen towel to avoid spillage, then blend until combined and all the chocolate has melted.
  5. Put 2 tablespoons of salted caramel into each ramekin, then divide the chocolate mixture equally among the ramekins. Transfer to the refrigerator to set for at least 2 hours.
  6. Whip the extra cream and icing sugar in a mixing bowl until soft peaks form. When ready to serve, add a dollop of whipped cream on top of the pots de crème and garnish with strawberries, if desired.
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