• Place a pot over medium-low heat with 2 tbsp butter. When melted, remove from the heat.
• Reserve 3 tsp of biscuit crumb and set aside. Mix the remaining biscuit crumb with the melted butter.
• Divide the buttery crumb between two serving bowls. Pat the crumb down with the back of a spoon to make the base.
• Divide the salted caramel sauce over the top of the biscuit base and pop into the fridge to firm up.

• Place a pan over medium-high heat with the coconut milk.
• Bring to the boil and simmer for 1 min.
• Remove from the heat then stir in the chocolate chips (reserve a few chocolate chips to make eyes for your ghosts) and a pinch of salt.
• Allow to sit for 1 min, then stir the coconut milk and chocolate together until the chocolate is melted and everything is completely combined. Allow to cool for 5 mins.

• Pour the melted chocolate over the biscuit base.
• Cover with cling film and pop into the fridge to set. Leave for 2-3 hrs if you want them fully set. You can also eat them immediately or in 1 hr if you wish.
• Just before serving, sprinkle each chocolate pot with the reserved biscuit crumb.
• Whip the creme fraiche until thickened slightly. Pop into a piping bag. Squeeze small dollops of creme fraiche ghosts on top of the chocolate pots.

Little Chef's TIP: Kids can help to add the chocolate chip eyes.