Chocolate

Salted caramel chocolate pots
1. 

4 tbsp Salted Caramel and Pecan Chocolate Spread
85g Milk Chocolate, broken into squares, plus extra to decorate
85g Dark Chocolate, broken into squares
1-2 thin grissini, cut into short lengths
2 tbsp Cocoa Nibs
Sea salt flakes and chocolate
shavings, to decorate (optional)

Nibbed Cream:
2 tbsp Cocoa Nibs
100ml double cream
3 tbsp milk

Preheat the oven to 120C

To make the nibbed cream, place the cocoa nibs in a heatproof bowl in the oven for 10 minutes until warmed through. Remove from the oven ond pour in the cream, stir, then leave to infuse until needed.

Divide the Salted Caramel and Pecan Spread between two dishes and chill in the fridge.

Melt the milk and dark chocolates in a heatproof bowl over gently simmering water, stirring occasianally.

Dip each end of the grissini sticks into the melted chocolate then set them on a wire rack to cool.

Stir the nibbed cream and milk into the remaining melted chocolate until combined, then transfer to a jug.

Slowly pour the chocolote mixture on top of the salted caramel and pecan spread and chill for at least 2 hours.

To serve, scatter a little sea salt and chocolate shavings on top of each pot, then serve with the chocolate-tipped grissini.

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