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  • Recipes
  • Sea Salt Chocolate Pots with Pretzel Crunch
Sea Salt Chocolate Pots with Pretzel Crunch

By OcadoLife
“All the best meals should end with little pots of velvety chocolate – like these Sea Salt Chocolate Pots with Pretzel Crunch – especially when you only need two main ingredients to create them,” says Eleanor Steafel,…
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Time and servings

Total time
Serves 2543 kcal/serving
Prep time
Cooking time

Ingredients

3 total
  • 75g Tony’s Chocolonely Dark Milk Chocolate Pretzel Toffee, broken into pieces
  • 125ml double cream
  • 4 pretzels, 2 whole, 2 roughly chopped

Method

3 steps

  1. Step 1

    Put the chocolate in a heatproof bowl. Heat the cream in a small saucepan over a low heat until tiny bubbles appear on the surface; pour the cream over the chocolate.

  2. Step 2

    . Leave to stand for 6 mins, then stir with a spatula until thick, glossy and completely smooth (apart from the little pieces of pretzel from the chocolate bar). Pour into 2 small glasses and chill for 2-3 hrs. (Avoid chilling for any longer, or you’ll lose the soft, velvety texture.)

  3. Step 3

    To serve, scatter over the chopped pretzels and finish with a whole one.