No bake desserts: Chocolate & Salted Caramel pots

Over the Easter weekend I made one of my favourite no bake desserts ever – Rolo tart! OMG it was delicious and the most perfect chocolatey dessert for Easter. I’ll admit that it wasn’t exactly diet-friendly – not by a long way. But it was sooo good!  

The tart was huge and could easily serve up to 12 people, perfect for big gatherings! But I wanted to make something on a slightly smaller scale that would be perfect for a dinner party or date night at home.

Oh and you can find the Rolo Tart recipe (and lots more fantastic dessert ideas) over on Jane’s Patisserie.

Right, let’s get on with these cheeky little pots of Chocolatey, Caramely goodness.

No bake desserts: Chocolate & Salted Caramel pots

Ingredients

• 1x 145g packet of Oreos
• 100g butter
• 175g dark chocolate
• 150ml double cream
• 250g Salted caramel dipping sauce sauce (I used the Waitrose one)
• Gold sprinkles (optional)

Directions

1# Whiz up the Oreo biscuits in a food processor. If you don’t have one, place the biscuits in a sealed plastic bag and use a rolling pin, bash them into crumbs. Melt 50g butter either using a small pan over a low heat or using the microwave. Add this to the biscuits and then mix until combined.

2# You can use ramekins, but I decided that Champagne flutes would work well and look the business! Fill one third of the flute with the biscuit base mix and flatten using a spoon. Pop in the fridge to chill for a few minutes while you make the topping.

3# Break up the chocolate and add the remaining 50g butter. Melt in the microwave (try 10 second intervals to avoid over doing it). Alternatively melt using a bain marie.

4# Next heat up the cream for a few minutes, but don’t let it boil. Wait until you start to see little bubbles appear around edges. Add the melted chocolate and butter and stir through, combine thoroughly.

5# Remove the Champagne flutes from the fridge and add 2-3 teaspoons of the salted caramel dipping sauce on top of the Oreo base.

6# Pour a little of the chocolate mixture into each glass and then pop into the fridge and chill for around 2-3 hours. Top with the gold sprinkles when ready to serve.

TIPS 

• This is the ideal dessert to make ahead as it will keep for up to 3 days in the fridge.
• Halve the recipe amounts and make in shot glasses, for a slightly less naughty dessert!

Want more dessert ideas? Take a little peak here! 

What’s your go to recipe for dinner party desserts? Let me know in the comments below.

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