There’s something about making caramel that always feels a little daring, that moment it goes from pale to amber and you either get magic or a mess. These pots are the reward for the brave bit… soft, rich, and just salty enough to make your spoon keep dipping in for more!
Delicious and Decadent Chocolate Pots
Some puddings demand drama. Towers of sponge, clouds of cream, elaborate garnishes. And then there are the quiet ones – small, dark, and glossy, waiting patiently for the first spoonful. These Salted Caramel Chocolate Pots are the latter, no theatrics, just pure silken indulgence in a glass that will make you go back for seconds… and thirds!
And the best part? They’re unbelievably quick to make. Fifteen minutes at the hob, then the fridge will do all the heavy lifting from there. By the time you’ve finished supper, they’re ready to emerge – chilled, set, and unapologetically decadent, ready to WOW whoever you put them in front of.
Why Salted Caramel Chocolate Pots Work
You are going to need a good quality dark chocolate, at least 70% cocoa. It brings bitterness and depth. Salted caramel leans in with sweetness, sharpened by just the right flick of sea salt. Together they create richness that never overwhelms – each spoonful leaves you wanting more.
And while the flavour might feel indulgent, the technique is what builds your confidence. Caramel is always a moment of bravery: let the sugar melt, wait until it tips into amber, and then whisk in cream at exactly the right second. Once you’ve done it, you’ll carry that skill everywhere – from sauces and cakes to drizzles over roasted fruit.
The rest couldn’t be simpler. Cream over chocolate, stir to gloss, fold in eggs for body. Caramel swirled through, a little saved for the top. It’s indulgence, distilled.
The Small Skills Hidden in This Dessert
Every Hey Lolly recipe is a nudge towards building intuition and confidence in your kitchen, and these Salted Caramel Chocolate Pots are no exception.
- Caramel courage: patience is everything. Don’t stir, just watch until the sugar turns amber.
- Balancing richness: salt isn’t garnish – it’s what keeps chocolate and caramel from turning heavy.
- Texture intuition: when set, the pots should wobble ever so slightly, a promise of silk rather than stiffness.
Once you notice these things, you start applying them elsewhere. A pinch of salt in tomato sauce. A drizzle of caramel on baked pears. Confidence grows, and suddenly recipes feel less like rules, more like suggestions.
Serving Your Chocolate Pots
PI love how little you need to make them feel special. Espresso cups or vintage glasses make perfect vessels – modest portions are all that’s required with something this rich. A drizzle of reserved caramel and a scattering of sea salt just before serving is enough to finish them.
For dinner parties, add a playful touch, shards of spun sugar or a scoop of lightly whipped cream on the side. For quieter nights, bring them straight from the fridge with teaspoons and let everyone dig in!
If these Salted Caramel Chocolate Pots have tempted you, you might also enjoy Red Grapefruit Possets with Pistachio Shortbread Bites – another lesson in simple techniques leading to quietly spectacular and delicious results.
And for more behind-the-scenes cooking and inspiration, find me over on TikTok channel – I would love to see you there!
Ingredients
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Chocolate Base
- Salted Caramel
Instructions
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Make the caramel (8 min)
- Add sugar and water to a clean pan over medium heat. Let it dissolve undisturbed, then increase the heat and cook to a deep amber. Take off the heat, whisk in warm cream (it will bubble fiercely), then stir in butter and sea salt until glossy. Prepare the chocolate base (5 min)
- In a separate pan, heat cream until just steaming, then pour over chopped chocolate. Leave 1 min, then stir until smooth. Combine (3 min)
- Whisk eggs into the hot chocolate mixture until fully incorporated. Stir through two-thirds of the salted caramel (reserving some for topping). Set & chill (2 hrs)
- Divide into six small ramekins or glasses. Chill at least 2 hrs until softly set. Finish & Serve
- Drizzle reserved caramel over each pot. Sprinkle lightly with flaky sea salt just before serving.
Notes
Hey Lolly's Kitchen Notes: Don’t stir the caramel until the sugar has fully dissolved - this prevents crystallisation. Eggs give body and richness without baking, but make sure your chocolate isn’t too hot when adding them, or they’ll scramble. Use small glasses or espresso cups for a restaurant-style finish.
