SALTED CARAMEL CHOCOLATE POT

As you might know from previous blog posts, I am obsessed with salted caramel - it is my favourite - salted caramel cupcakes, salted caramel brownies, Haagen Dazs salted caramel ice cream, Green and Blacks salted caramel milk chocolate thins…..you get the picture!! Therefore when I saw a recipe for salted caramel chocolate pots in Olive magazine, I couldnt wait to make them. We had friends for supper on Saturday night and cooked roast pork belly and fennel gratin and so these made the perfect pudding.

They take 30 minutes to prepare, however you need to chill them in the fridge for a couple of hours at least and then take them out of the fridge an hour before you serve, in order for the chocolate to soften. I used glasses for the pudding however you could use kilner jars or ramekins instead….whatever you have round the house.

Ingredients for 4-6 people:

350ml double cream
2 tbsp caster sugar
200g 70% dark chocolate, chopped (I would use a combination of milk and dark next time)
50g unsalted butter, diced
100ml whole milk
creme fraiche to serve (I would use vanilla ice cream next time)

Caramel
200g caster sugar
100g butter
100ml double cream
1 tsp sea salt flakes

To make the caramel, heat 200g of caster sugar in a large, heavy based pan over a medium heat, until melted. I have never done this before and was so surprised that it actually worked!! It took about 10 minutes and I gave it a stir a few times towards the end.

Take off the heat.

I had a problem in that some of my sugar clumped together, I have no idea why! I looked it up on the Internet and if you also have this problem, add two tablespoons of tap water to the caramel, add it back to a low heat and stir to melt any lumps that have formed.

Take off the heat again and stir in the butter, cream and sea salt.

Pour into the base of the moulds, put to one side and chill. I used 4 glasses and I measured them on scales to make sure I divided the caramel evenly.

For the chocolate, heat the cream and sugar until it comes to the boil.

Take off the heat and whisk in the chocolate and butter.

Once its all mixed in, add the milk.

Allow to cool and then pour onto the caramel.

Put in the fridge for a few hours to set.

Remove from the fridge for an hour before serving to allow the chocolate to soften. Top with a spoonful of creme fraiche and serve.

These were good although not as great as I was expecting. As I mentioned in the ingredients list, I would use a combination of milk and dark chocolate to soften the taste next time and I would also replace the creme fraiche with vanilla ice cream. I think these little alterations would make all the difference and will make the pudding change from good to great.

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SALTED CARAMEL BROWNIES

My best friend Amanda certainly knows the way to my heart, a few months ago she posted me a recipe for salted caramel brownies….I adore brownies and I LOVE salted caramel! I only just got round to making them though as every week I have been making Pascals favourite millionaire shortbread however this week I fancied a change!

Ingredients for 16 brownies:

Brownies:
225g unsalted butter, plus a little extra for greasing
250g dark chocolate, chopped
225g golden caster sugar
4 large eggs
150g plain flour, sifted

Salted caramel:
40ml double cream
1/4 vanilla pod, split length ways, seeds scraped
15g salted butter
2 pinches of sea salt
60g caster sugar
40g golden syrup

Start by making the caramel. In a saucepan, combine the cream, half the butter, a good pinch of salt, the vanilla seeds and pod. I have never cooked with a vanilla pod before (I couldnt even find it in the supermarket), it was a bit fiddly to scrape the seeds out as they stuck to my nails, but I did my best!

Cook over a low heat so the butter melts and whisk until it is just bubbling (2-3 minutes), then take off the heat and set aside.

Place the caster sugar and golden syrup in a medium heavy based pan over a low heat.

Dont stir, just swirl gently to help dissolve the sugar. I thought this sounded weird but it actually works very easily. Turn up the heat and keep swirling until the sugar turns into golden caramel.

Stir the caramel into the cream mixture with a wooden spoon, discarding the vanilla pod.

Return the pan to a low heat while you stir in the remaining butter, then set aside once more.

Scrunch up a large piece of greaseproof paper, wet it and then line a 20x30cm (or thereabouts) baking tin with the damp paper.

Pour in the caramel and sprinkle with the rest of the salt. Then place in the fridge for 30 minutes.

You now have 15 minutes to relax (I used this time to wash up)!

Then start to make the brownies. Preheat the oven to 180C / gas mark 4. Grease and line a 20x30cm (or thereabouts) baking tin (I actually used the same one as before).

Melt the butter in a pan over a low heat.

Stir in the chocolate until it is melted (I added some leftover Easter eggs).

Then remove from the heat and stir in the sugar.

Once cooled a little, whisk in the eggs.

Then add the flour (through a sieve) and fold in until incorporated.

Pour the mixture into the tin. Then dot teaspoons of the salted caramel into the brownie mixture, pressing to submerge. It doesnt have to be neat (as you can see)!

When you have a third of the caramel left, drizzle it over top, using a spoon to ripple it through. 

Bake the brownies in the oven for 25 minutes until cooked but still a bit gooey. Then leave to cool for at least an hour.

If you like the brownies a little less gooey (I do) put them in the fridge to cool for another couple of hours however it is up to you. When ready, cut into squares, tuck in and enjoy!

These were utterly delicious! I have to say they are actually slightly dangerous as I cannot stop eating them. The salted caramel is unbelievable….I could even add more. A fabulous recipe….make it….you wont regret it!
  

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