Twix chocolate pots
I suppose it’s a bit late for me to be posting a recipe that’s as perfect for Valentine’s Day as these Twix chocolate pots. Turns out having a small baby makes you a bit disorganised – who knew! But hopefully you’ll still have time to make these for your love if you want to (and if you don’t have a partner, make them for yourself – you’re worth it!). They only take about 15 minutes to prepare, then just leave them overnight to set.
I’ve made chocolate pots a few times in the past – chocolate pots with salted caramel, chocolate pots with peanut butter, even pink chocolate pots (also perfect for V-Day!). The basic recipe is always the same, then you can add whatever tasty extras you like. This time I added luscious caramel and a biscuit base to make chocolate pots inspired by one of my favourite chocolate bars, a Twix!
I used these big glass ramekins for my Twix chocolate pots, purely because I wanted the three layers to be visible in the photos – but really, these ramekins are a bit too big. You could easily get away with making your chocolate pots half this size. They’re really rich! I’m not saying I didn’t eat a whole one of these enormous pots… but I probably shouldn’t have. You should be able to get 8 chocolate pots out of this recipe, and you could even stretch it to 10 if you only want a little nibble of something sweet. If you’re only making them for you and your Valentine, just enjoy having leftovers!
(By the way, I’ve put the nutritional information below, but I would recommend not looking, and just enjoying your Twix chocolate pots instead. Life’s too short!)
Twix chocolate pots
For the base:
- 100 g digestive biscuits, or similar - about 6 biscuits
- 45 g (~ 3 tbsp) unsalted butter, melted
- ~ 8 tbsp dulce de leche or caramel sauce
For the chocolate layer:
- 50 g (scant 1/4 cup) unsalted butter
- 280 g (~ 10 oz) milk chocolate, broken into chunks
- 300 ml (~ 1 1/8 cups) double cream / heavy cream
- Place the digestive biscuits in a plastic food bag, and crush them thoroughly. Transfer them to a bowl, and add the 45g melted butter. Mix well.
- Distribute the biscuit mixture between around 8 small ramekins, pressing it down firmly. Top each biscuit base with a spoonful of dulce de leche (or similar caramel sauce).
- To make the chocolate layer, add the 50g butter, milk chocolate, and cream to a saucepan, and place over a low heat. Stirring regularly, heat the mixture gently until it all melts and forms a smooth, silky mixture.
- Divide the chocolate mixture between the ramekins, then place in the fridge overnight to set. Serve chilled.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1 Twix chocolate pot.