Combining sweet and salty flavours really works when chocolate and toffee is involved – best served in individual portions
Ingredients
- 4 tbsp dulce de leche or canned caramel
- ½ tsp sea salt, plus extra to serve
- 85g each milk and dark chocolate, broken into squares
- 1-2 long, thin, plain grissini
- 2 tbsp demerara sugar
- 100ml double cream, at room temperature
- 50ml milk
Method
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Mix the caramel with the salt, divide between 2 small glasses and chill.
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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.
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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.
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To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.