Yields 6 glass jars or pots (1/2 cup capacity each)

Ingredients

• 1 ¼ cups whipping, or heavy, cream
• 7oz semi-sweet chocolate, chopped into small chunks
• 12 Tablespoons caramel sauce (store bought or homemade)
• 1-2 teaspoons sea-salt flakes
• 6 teaspoons chopped peanuts, optional

Method

1. Add the cream to a medium pan and heat over a medium heat
2. While the cream heats add the chocolate chunks to a medium bowl
3. Once the cream has gently heated- you’ll noticed small bubbles at the edge of the surface, remove it from the heat and pour over the chocolate chunks. Leave to sit for 5 minutes while you prepare the caramel pots
4. Spoon or pipe 2 Tablespoons of caramel sauce into the bottom of each glass jar or pot
5. Sprinkle each with sea-salt flakes to taste
6. After the 5 minutes have past, gently stir the chocolate/ cream mixture until it is fully emulsified, smooth and uniform in color
7. Gently pour over the prepared caramel layer, dividing equally between the pots. I find this a lot easier using a small ladle
8. Once all the pots have been filled, sprinkle each with the chopped peanuts and refrigerate for at least 2 hours until set
9. Keep refrigerated until serving, and enjoy