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    Home > Recipes > Dessert

    Salted Caramel Chocolate Cream Bowls

    Published: Feb 14, 2017 · Modified: Apr 4, 2022 · by Jess Smith · Jump to Recipe · 8 Comments · This post may contain affiliate links.

    Salted Caramel Chocolate Cream Bowls
    chocolate cream in a ramekin
    white ramekins with Chocolate Cream Bowls
    salted caramel chocolate cream bowls

    dipping a spoon into a chocolate cream bowl

    No-bake and with just five ingredients these Salted Caramel Chocolate Cream Bowls are an elegant treat to serve to guests or to satisfy that sneaky weeknight sweet tooth.

    adding cream to chocolate over a double boiler

    This rich, simple chocolate dessert is the sibling of chocolate pudding and chocolate pot de creme - a category of single serving chocolate treats that are a totally worth learning to make at home. These chocolate cream bowls are infinitely better than anything store-bought and shockingly easy to make.

    melted chocolate in a double boiler

    Growing up, I always thought it was a certain brand of magic that my mom produced by walking into the kitchen on a weeknight and emerging a few minutes later with a batch of old-fashioned chocolate pudding. We had glass ramekins used just for that recipe, and eating a fresh bowl of still-warm pudding made an ordinary Tuesday feel special.

    chocolate cream in white ramekins on a white tabletop

    And though it still does always seem like magic, the truth is that homemade pudding takes just one pot and a few minutes of attentive stirring. It's a recipe that anyone can master.

    a white ramekin with chocolate cream

    These little desserts give me the same feeling of simple magic, but have a rich texture that is entirely their own. The caramel layer is a creamy surprise at the bottom of a thick layer of chocolate. A couple pinches of salt balance things out.

    But divided into small bowls, this dessert is just indulgent enough to feel really special.

    a half eaten chocolate cream bowl

    If you've been reading for a while you may know that making homemade caramel is not my favorite. I have a terrible habit of looking away just at the moment that the caramel starts to burn. Cleaning burned caramel out of a pan is the stuff of food blogger nightmares.

    So I take my favorite short-cut. Trader Joe's makes the most lovely Dulce de Leche which is my go-to in these bowls.

    an open jar of dulce de leche with a spoon it it

    Any store-bought caramel sauce will work just fine. And if you've got mad caramel skills, by all means, make it yourself.

    chocolate and butter in a bowl, next to the open jar of dulce de leche

    And come give me a lesson!

    More Desserts for the Chocolate Lover

    • Peanut Butter Chocolate Chunk Cookies
    • Chocolate Chip Brownie Tarts
    • One-Bowl Chocolate Guinness Cake
    • Salted Caramel Stuffed Chocolate Cookies
    • One-Bowl Chocolate Cake
    • Slow Cooker Hot Chocolate
    • Double Chocolate Whole Wheat Pancakes
    • Chocolate Chip Muffins
    • Chocolate Brownie Crackle Cookies
    • Chocolate Chip Brownie Tarts

    Favorite Tools

    • 6 Small Bowls or 4 oz Ramekins
    • All Clad 5-quart Saute Pan
    • Anchor 3-Piece Glass Mixing Bowls 
    Print Recipe
    4.45 from 9 votes

    Salted Caramel Chocolate Cream Bowls

    No-bake and with just five ingredients these Salted Caramel Chocolate Cream Bowls are an elegant treat to serve to guests or to satisfy that sneaky weeknight sweet tooth.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Dessert
    Keyword: chocolate, gluten free
    Servings: 6 servings
    Calories: 477kcal
    Author: Jess Smith via Inquiring Chef

    Equipment

    • 6 Small Bowls or Ramekins
    • Saucepan
    • Glass Mixing Bowl

    Ingredients

    • 4 tablespoon Butter, unsalted (see note)
    • 8 oz Dark or Milk Chocolate, finely chopped (preferably high quality baking chocolate)
    • 1 ¼ cup Heavy / Whipping Cream
    • ½ cup Caramel Sauce (see note)
    • Sea Salt Flakes, like Maldon

    Instructions

    • Before you start cooking, set out 6 small bowls, ramekins or even coffee cups. Fill a saucepan with about 2 inches of water. Place a glass bowl on top of the saucepan, making sure that the bottom of the glass bowl isn't touching the water. (See photos above or just use a double boiler if you have one).
    • Place saucepan over medium heat until water begins to simmer. Combine butter and chocolate in glass bowl and place the bowl over simmering water. Melt, stirring continuously until chocolate is fully melted. Remove from heat and slowly add cream, while stirring. Stir until cream is fully incorporated and chocolate appears shiny and smooth.
    • Spoon caramel into the bottom of the bowls (if it is super thick, microwave it for a few seconds to soften). Top caramel with a pinch of salt. Pour chocolate mixture over caramel.
    • Refrigerate bowls for 30 minutes, until they are beginning to set. Add a sprinkle of salt on top. Return bowls to refrigerator for at least 2 hours or overnight.
    • Serve chilled.
    • The bowls can be stored in the refrigerator for 3 to 4 days.

    Notes

    If you use salted butter, it's a good idea to skip the added salt in the recipe to avoid a dessert that is too salty.
    You can use any type of caramel here. Homemade works well, but I usually just go for store-bought. My favorite is Trader Joe's Dulce de Leche because it is thick and creamy and super convenient.

    Nutrition

    Calories: 477kcal | Carbohydrates: 37g | Protein: 3g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 88mg | Sodium: 157mg | Potassium: 163mg | Fiber: 2g | Sugar: 20g | Vitamin A: 979IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

    Molly and Clara had a berry picnic after this photo shoot, complete with pjs and tutus.

    Molly and Clara_Berries

    *This post contains affiliate links*

    Salted caramel chocolate cream bowls - No Bake Dessert! With just five ingredients and easily made ahead, these rich, creamy, chocolate bowls with a layer of salted caramel in the bottom are a favorite to serve for guests or just have tucked in the fridge for a weeknight treat.

    Related

    « Italian Sausage Soup with Tortellini and Kale
    Lemon Chicken Piccata »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Norma

      February 14, 2017 at 11:17 am

      Hi. This sounds wonderful. I have been meaning to comment for a while on your email posts. The photos are way to large, and half the photos are cut off of the frame. They cause dizziness in just scrolling down. Are you aware of this? I have to resort to going to your site directly to just make sense of the post. Can this be fixed?

      Reply
    2. Joy

      February 14, 2017 at 5:23 pm

      These look amazingly delicious. I just pinned this recipe for later. And your girls are so adorable having their berry picnic.

      Reply
    3. Katie

      February 15, 2017 at 3:29 am

      Love the simplicity of this! I've found a great dulche du leche in a can that I use as a base for banoffee pie, which then comes off as the most amazing dessert but is ridiculously simple to make. Will definitely be trying that same trick with these beauties!

      Reply
      • Jess

        February 15, 2017 at 10:52 am

        Ooooo - I've never tried making my own banoffee pie, but I love it, Katie! I'll definitely put that on my list - store-bought dulche de leche turns out to be an awesome pantry staple.

        Reply
    4. Yannis

      March 01, 2017 at 4:19 pm

      5 stars
      Superb, we enjoyed and devoured them.

      Reply
    5. Sheila

      October 15, 2017 at 9:48 pm

      This is amazing! We had this last weekend and everyone was raving about it. I super love all your recipes. Please continue sharing and thank you!

      Reply

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