BAKING KIT
Nutty Salted Caramel Choc Pots
serves 2 | chill for 2-3 hours
Delicious chilled from the fridge.
Allergens
Tags
Ingredients
Coconut Milk
1 pack(s)
Hazelnuts
20 grams
Salted Caramel
80 grams
Biscuit Crumb
125 grams
Chocolate Chips
100 grams
Butter
2 tbsp
Salt
to taste
Preparation
1
- Melt 2 tbsp butter in a pot over medium-low heat. When melted, remove from the heat.
- Reserve 3 tsp of biscuit crumb in a small bowl and set aside. Add the remaining biscuit crumb to the butter. Mix together until combined.
- Divide between 2 appropriately-sized glasses. Lightly pat the crumbs down with the back of a spoon to make the base.
- Spread the caramel sauce over the top of the biscuit base. Pop into the fridge to firm up.
2
- Place a pan over medium-high heat and add the coconut milk.
- Bring to the boil and simmer for 1 min. Remove from the heat and immediately add the chocolate chips and a pinch of salt.
- Allow to sit for 1 min, then stir together until the chocolate is melted and everything is well combined. Allow to cool, 5 mins.
- While the mixture cools, roughly bash the hazelnuts in the unopened sachet using a rolling pin or something heavy.
3
- Pour the cooled coconut chocolate mixture into the glasses.
- Cover with cling film and pop into the fridge to set. this will take 2-3 hours if you want them fully set, but they'll still be delicious if you want to eat them immediately or after 1 hour.
- Before serving, sprinkle each chocolate pot with the reserved biscuit crumb and the hazelnuts.
Nutrition per serving
4302
kJ
Energy (kJ)
1028
kcal
Energy (kcal)
62.9
g
Fat
37.5
g
of which saturates
103.3
g
Carbohydrate
51.6
g
of which sugars
4.5
g
Dietary Fiber
9.4
g
Protein
0
mg
Cholesterol
0.98
g
Salt
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