Using Carnation‘s caramel sauce to make this quick and easy yet delicious dessert. Layered with smooth caramel and topped with a rich dark chocolate ganache.
Makes 5 desserts (ramekin size)
Ingredients
300g dark chocolate
397g carnation caramel sauce tin
300ml double cream, 50ml set aside to top dessert
1 tsp cocoa powder, to dust
Method
- Break up the dark chocolate and add into a bowl
- Add 250ml of the double cream into a saucepan and simmer on a medium heat
- Once the double cream is hot, pour it over the dark chocolate and mix until smooth
- Add 2 tbsp of the caramel sauce into the bottom of each ramekin
- Top the caramel with 3 tbsp of the dark chocolate ganache in each ramekin
- Set aside for 20 minutes for the ganache to set at room temperature
- Whisk the remaining 50ml of double cream until thick and add a spoonful on top of each chocolate pot
- Finish with a dusting of cocoa powder and a grating of dark chocolate
Refrigerating the chocolate pots will make the ganache go hard. If you do refrigerate them, make sure you allow the chocolate pots to return to room temperature before serving
Note - if you wanted to make the caramel sauce from scratch, my caramel recipe is available on my website. Search for ‘homemade caramel sauce’ in the search box
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