Salted caramel and piquanté pepper chocolate pots

4 servings
Rate this recipe
With fresh cherries, this is a great way to spoil someone after supper.

By Food24 May 04 2015
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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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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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