Salted caramel choc pots

• dulce de leche or canned caramel tbsp
• sea salt↗½ tsp tsp

  plus extra to serve

• milk and dark chocolate85g g

  broken into squares

• grissini1-2
• demerara sugar↗2 tbsp tbsp
• double cream↗100ml ml

  at room temperature

• milk↗50ml ml

Step-by-step instructions

1. 1

   Mix the caramel with the salt, divide between 2 small glasses and chill.

2. 2

   Melt the chocolates together in a glass bowl set over a pan of barely simmering water. Snap the grissini into short lengths, then dip each end into the chocolate to coat a little. Sit on a wire rack for the chocolate to drip and set a little, then dip the chocolate ends into the sugar to coat. Sit in an airtight container lined with baking parchment and chill to set until ready to serve.

3. 3

   Stir the double cream and milk into the remaining melted chocolate until smooth, then scrape into a jug. Slowly pour on top of the caramel, around the edges first. Chill the pots for at least 2 hrs, or up to 24 hrs.

4. 4

   To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.