Salted caramel and piquanté pepper chocolate pots

Recipe from: 19 May 2015
recipes, desserts, fruit

Ingredients 9
Servings 4


  • 200
    tinned caramel
  • 5
    sea salt
  • 60
    fresh cream
  • 85
    each milk and dark chocolate, broken into squares
  • 100
    double cream, at room temperature
  • 4
    whole Peppadew® mild piquanté peppers, finely chopped
  • 120
    mascarpone cheese
  • 120
    double cream Greek yoghurt
  • fresh cherries and mint to serve



Mix caramel with salt and cream, divide between 4 small glasses and chill.

Mix mascarpone, piquanté peppers and yoghurt together, and divide mixture between the glasses.

Melt chocolates together in a glass bowl in the microwave. Heat cream to same temperature as chocolate and mix together. Divide between glasses, place in refrigerator till set.

To serve
Arrange cherries on top and serve with a sprig of mint.

Use dark chocolate only for a richer alternative.

Text and image: Fairlady

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Read more on: desserts  |  chocolate  |  recipes

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