Sea Salt Chocolate Pots with Pretzel Crunch
By OcadoLife
Published on 11 January 2024
“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, food writer and author of The Art Of Friday Night Dinner, who created this simple pud. “Finishing with a scattering of crumbled pretzels brings extra salty crunch.” You can scale up the recipe to serve a crowd, if you like. Try Spaghetti and Meatballs with Garlic Crumb Broccoli for the main course. Looking for more chocolate recipes? Look no further.Time and servings
10 minsTotal time
Serves 2543 kcal/serving
5 minsPrep time
5 minsCooking time
Ingredients
- 75g Tony’s Chocolonely Dark Milk Chocolate Pretzel Toffee, broken into pieces
- 125ml double cream
- 4 pretzels, 2 whole, 2 roughly chopped
Method
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.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.)Step 3
To serve, scatter over the chopped pretzels and finish with a whole one.