Salted Caramel Chocolate Cream Bowls
Published Feb 14, 2017•Updated Apr 04, 2022
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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.
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.
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.
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.
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.
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.
Any store-bought caramel sauce will work just fine. And if you’ve got mad caramel skills, by all means, make it yourself.
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
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Salted Caramel Chocolate Cream Bowls
Equipment
- 6 Small Bowls or Ramekins
- Saucepan
- Glass Mixing Bowl
Ingredients
- 4 Tbsp Butter, unsalted (see note)
- 8 oz Dark or Milk Chocolate, finely chopped (preferably high quality baking chocolate)
- 1 1/4 cup Heavy / Whipping Cream
- 1/2 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Molly and Clara had a berry picnic after this photo shoot, complete with pjs and tutus.
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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!
Superb, we enjoyed and devoured them.
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!
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.
These look amazingly delicious. I just pinned this recipe for later. And your girls are so adorable having their berry picnic.
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?