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.
Servings: 6 servings
- 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
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.
The bowls can be stored in the refrigerator for 3 to 4 days.
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.
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