Kefir Caramel & Chocolate Pots de Creme

Guess what?

Just when I thought I had tried it all, I just found the ultimate easy recipe for super indulgent, delicious Caramel & Chocolate Pots de Creme!

And it’s even healthy (ish)!

You can thank me later. In the meantime, check this out…

Kefir Chocolate Pots de Creme | Cake + WhiskyKefir Chocolate Pots de Creme | Cake + Whisky

Creamy, silky and very, very indulgent…

Kefir Chocolate Pots de Creme | Cake + Whisky

And yet really quite healthy thanks to the use of kefir. No sugar or cream needed!

Plus the sourness of kefir works wonders against the rich chocolate & caramel taste!

Kefir Chocolate Pots de Creme | Cake + Whisky

It’s all your dessert dreams come true!

Kefir Caramel & Chocolate Pots de Creme (serves 6-8)

You’ll need: 500ml milk kefir (I used Biotiful Dairy‘s, which is available on Ocado), 200g good quality dark chocolate (I like Green & Black’s 85%), 15 soft caramel bonbons (I used iconic French brand Carambar), gelatin or agar (see packaging for quantities)

1. If you’re using gelatin, place the recommended quantity to set 500ml of liquid into a bowl of cold water until soft.

2. In a large saucepan, put the kefir, chocolate and caramel bonbons. Bring to a small boil, check that the chocolate and caramels are fully melted, then take off the heat.

3. Whisk in the gelatin, then pour into 6-8 small ramequins. Let it cool down entirely before placing in the fridge for at least 2 hours to set.

Then tuck in and let me know what you think!

But be warned, you’ll never be able to look at another chocolate dessert in the same way!

Kefir Caramel & Chocolate Pots de Creme

Salted caramel spread

Remember my little Salted Caramel Spread breakdown? Well, let’s say Pancake Day didn’t make it any better.

I browsed the web, and the stores in search of one of those magic little jars, but nothing.

The obsession reached its pick yesterday (everybody knows calories don’t count on Pancake day!), so I just gave up and whipped up my own version of that sweet, sweet (and a little bit salty) spread.

Salted caramel spread | Cake + Whisky

Sweet and salty and creamy all at once.

Salted caramel spread | Cake + Whisky

So good I -almost- ditched the pancakes for a spoon (almost, because #pancakeday)

And the good news is, it’s super easy and as good, if not better as the store-bought version!

Salted caramel spread | Cake + Whisky

Salted caramel spread

Ingredients: 300g granulated sugar, a little bit of water (about 2-3 tbsp), 50g butter, 3 tbsp crème fraiche, couple pinches sea salt flakes

1. In a saucepan, combine the sugar and the water and cook at high heat until it reaches full caramelisation.

2. Take off the heat and add in the butter. Mix until thoroughly combined.

3. Add in the cream and the sea salt flakes and mix until perfectly combined.

4. If you want a thicker texture, add in a bit more butter (the whole thing will thicken slightly as it cools down).

What do you like to put on your pancakes? 

Salted caramel spread

#LetsGetFoodieChallenge Week 1 – Decadent Salted Caramel & Chocolate Tart

In case you didn’t know already (aren’t you following me on Twitter?), the lovely Amanda recently created the #letsgetfoodiechallenge with the objective of challenging her fellow foodie bloggers to come up with creative ideas around a set theme.

And the first set theme couldn’t have been better picked if I had picked it myself! It was all about chocolate! Saying I was excited would be a bit of an understatement… I men, CHOCOLATE, could there be anything better?!

Cake + Whisky | Salted Caramel & Chocolate TartWith my parents visiting last week, I thought it was about time I re-visited an old favourite of ours: the chocolate tart, which I made following one of my dad’s cousines’ recipe. And I might have made it even more decadent with the addition of a layer of salted caramel sauce. I don’t really know why I did that… I suppose I felt like there wasn’t enough butter and cream inthere already! 😜

Salted caramel & chocolate tart


Pastry:

125g salted butter (soft but not melted!)
250g plain flour
100g sugar
2 egg yolks
1 pinch salt

Whisk the egg yolks and the sugar together until fluffy and white (-ish). Add in the salt and the flour and mix with your fingers until it turns into really thin crumbs. Add in the butter and work the dough until it all comes together.
Roll in a ball, cover with cling film and keep in the fridge for about 1/2h. When the pastry is cold enough, roll it out and put in a buttered and floured mould. Cover with baking paper and rice and bake at 200°C for 20 minutes. Remove the baking paper and rice and bake for a further 5-10 minutes.
Allow your pastry case to cool down before filling it.

Cake + Whisky | Salted Caramel & Chocolate TartCake + Whisky | Salted Caramel & Chocolate Tart

Salted caramel sauce:
200g sugar
50g salted butter
200g single cream

Pour the sugar and a bit of water in a pan over high heat and cook until it turns into caramel (if you undercook it, it will re-cristallised so make sure you do!), then add in the butter and mix thoughroughly with a wooden spoon. Pour in the cream and mix. Let it cool down before pouring on the pastry case.

Cake + Whisky | Salted Caramel & Chocolate Tart

Chocolate ganache:
200g baking chocolate
200g single cream
2 egg yolks
30g butter

Pour the cream in a pan and bring it to a small boil. Take it off the heat, then mix your chocolate through. Add in the butter and cream and mix thoughroughly.

Once you’ve assembled your tart, pop it in the fridge for 1h or until you’re ready to serve. Even better would be to let it rest for an entire night in the fridge, but i’ve never been that strong myself.

Cake + Whisky | Salted Caramel & Chocolate TartCake + Whisky | Salted Caramel & Chocolate TartWhat’s your favourite chocolate dessert? And most importantly, have you joined us for the #letsgetfoodiechallenge yet? 

#LetsGetFoodieChallenge Week 1 – Decadent Salted Caramel & Chocolate Tart