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Salted Caramel Chocolate Pots

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Salted Caramel Chocolate Pots

Published on June 16, 2022
Tastemade India avatar link
171.3k followers
Satisfy your sweet tooth AND your salt tooth with these salted caramel chocolate pots. Oh, did I forget to mention the chocolate?
    Coffee Cake
      INGREDIENTS
        1 3/4 cups all-purpose flour
          1 1/2 cups granulated sugar
            3/4 cup cocoa powder
              2 teaspoons baking powder
                1 teaspoon baking soda
                  Pinch of salt
                    2 eggs
                      1 cup whole milk
                        1/2 cup vegetable oil
                          1 teaspoon vanilla extract
                            1 cup hot coffee, almost boiling
                              INSTRUCTIONS
                                Preheat the oven to 350 degrees. Grease a sheet tray and line with parchment paper.
                                  In a medium bowl, whisk together coffee cake dry ingredients. In a separate large bowl, combine eggs, milk, oil and extract. Slowly whisk in hot coffee (very slowly to not cook the eggs). Add dry ingredients to the wet in three portions. Mix until everything is smooth and combined. Pour batter onto prepared sheet tray. Bake for 20 to 25 minutes or until a toothpick comes out clean. Set aside to cool.
                                    To assemble the pots, depending on the size of your pots, cut cake round to fit in the bottom. Add a few tablespoons of the ganache and let set for a few minutes in the refrigerator. Add caramel sauce. Sprinkle each pot with flaky sea salt and chocolate-covered espresso beans. Enjoy!
                                      Caramel Sauce & Ganache
                                        INGREDIENTS
                                          1 cup granulated sugar
                                            1/4 cup water
                                              1 cup heavy cream
                                                Pinch of salt, plus more for topping
                                                  For the ganache:
                                                    4 ounces semisweet chocolate chips
                                                      1/2 cup heavy cream, almost boiling
                                                        To garnish:
                                                          Flaky sea salt
                                                            Chocolate-covered espresso beans
                                                              INSTRUCTIONS
                                                                In a medium saucepan add sugar and water. Stir to combine. Turn heat to medium and let mixture cook for 6 minutes. Do not stir. You can swirl the pan around slightly to make sure the sugar is browning. After about 10 minutes the caramel color should be perfect. Turn off the heat.
                                                                  Carefully add the heavy cream. The mixture will bubble up and might spit. Stir until caramel is smooth and cream is combined. Set aside.
                                                                    For the ganache, place chocolate chips in a medium bowl. Pour hot heavy cream over chocolate and stir until silky and smooth. Set aside.

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