Name: Salted caramel and piquanté pepper chocolate pots
Yield: 4 servings
Cuisine: Chocolate
Ingredients: 200 ml caramel tinned; 5 ml sea salt; 60 ml cream fresh; 85 g chocolate dark and milk, chopped; 100 ml cream double thick, at room temperature; 4 peppadews finely chopped; 120 ml mascarpone cheese; 120 ml yoghurt double cream Greek; cherries and mint, to serve

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Ingredients (9)

200 ml	caramel — tinned
5 ml	sea salt
60 ml	cream — fresh
85 g	chocolate — dark and milk, chopped
100 ml	cream — double thick, at room temperature
4	peppadews — finely chopped
120 ml	mascarpone cheese
120 ml	yoghurt — double cream Greek
	cherries — and mint, to serve

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Method:

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.

TIP
Use dark chocolate only for a richer alternative.

Text and image: Fairlady

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