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