Recipe Chocolate pots with salted caramel toffee : Practical and Delicious

Recipe Chocolate pots with salted caramel toffee : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chocolate pots with salted caramel toffee. You are currently reading Recipe Chocolate pots with salted caramel toffee : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Chocolate pots with salted caramel toffee requires 2h 15m, cook 10m and serve 4. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

End your dinner party on a high note with elegant chocolate pots topped with salted caramel toffee.

Ingredients:

8 Ingredients

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  250g good-quality dark chocolate, chopped
  
  
  


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  200ml thickened cream, plus extra whipped cream to serve
  
  
  


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  2 tbsp caster sugar
  
  
  


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  2 egg yolks, lightly beaten
  
  
  


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  1 tbsp brandy
  
  
  


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  20g salted butter
  
  
  



• Salted caramel toffee



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  1 cup (220g) caster sugar
  
  
  


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  1 tbsp sea salt flakes
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Place the chocolate in a heatproof bowl and set aside.
  
  
  


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  Step 2
  
  
  
  
  Heat cream and sugar in a pan over low heat, stirring to dissolve the sugar.
  
  
  


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  Step 3
  
  
  
  
  Bring to just below boiling point, then remove from heat and pour over the chocolate, stirring until completely melted and smooth.
  
  
  


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  Step 4
  
  
  
  
  Gently stir in the egg yolks and brandy, then add butter and stir to combine.
  
  
  


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  Step 5
  
  
  
  
  Divide among four 200ml dessert moulds or pots, then chill for at least 2 hours or overnight until just set.
  
  
  


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  Step 6
  
  
  
  
  Meanwhile, for salted caramel toffee, line a baking tray with a sheet of foil. Place sugar and 1/4 cup (60ml) water in a pan over low heat, stirring to dissolve the sugar. Increase the heat to high and cook, swirling pan occasionally and brushing down sides with a damp pastry brush, for 4-5 minutes or until a light golden caramel. Quickly but carefully pour onto tray, swirling to spread the caramel. Sprinkle over salt. Cool, then break into shards. (Toffee can be prepared up to a day ahead and kept in an airtight container.)
  
  
  


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  Step 7
  
  
  
  
  To serve, top chocolate pots with whipped cream and sprinkle over shards of salted caramel toffee.
  
  
  

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