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Billionaire's Salted Caramel Chocolate Pots
Billionaire's Salted Caramel Chocolate Pots

Billionaire's Salted Caramel Chocolate Pots

Makes 2 Pots | with Speculoos Biscuit | Chill for 2-3 Hours

Recipe Development Team
Recipe Development TeamPublished on July 30, 2024
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This take on the classic Billionaire's Dessert layers rich coconut chocolate with salted caramel sauce and speculoos biscuit crumb. Leave to chill or enjoy straight away - it'll be just as delicious either way!

Allergens:
Cereals containing gluten
•Soya
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

125 grams

Speculoos Biscuit Crumb

(Contains: Cereals containing gluten, Soya May contain traces of: Milk)

80 grams

Salted Caramel Sauce

(Contains: Milk)

180 milliliter(s)

Coconut Milk

100 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

Not included in your delivery

30 grams

Butter

Nutritional information

Energy (kJ)3974 kJ
Energy (kcal)950 kcal
Fat55.9 g
of which saturates36.6 g
Carbohydrate100.7 g
of which sugars74.3 g
Protein7.7 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small sauce pan
•Small Bowl
•Medium Saucepan

Cooking Instructions and Tips

Buttery Biscuit Base
1

a) Melt the butter (see pantry for amount) in a small saucepan on medium-low heat. When melted, remove from the heat.

b) Reserve 3 tsp of the speculoos biscuit crumb in a small bowl and set aside. Add the remaining speculoos biscuit crumbs to the melted butter and mix together until combined. 

c) Divide between 2-4 appropriately sized glasses or ramekins and lightly pat the crumbs down with the back of a spoon to make the base.

d) Divide the salted caramel sauce over the top of the biscuit base and pop into the fridge to firm up while you make the filling.

Make the Topping
2

a) Meanwhile, pour the coconut milk into a medium saucepan and pop onto medium-high heat.

b) Bring to the boil and simmer for 1 min. Remove from the heat and immediately add the chocolate chips and a pinch of salt.

c) Allow to sit for 1 min, then stir the coconut milk and chocolate together until the chocolate is melted and everything is completely combined. Allow to cool, 5 mins.

Finish and Chill
3

a) Pour the coconut chocolate mixture into the glasses or ramekins. 

b) Cover with cling film and pop into the fridge to set - this will take 2-3 hours if you want them fully set, but they'll still be delicious if you want to eat them immediately or in an hour.

c) Sprinkle each chocolate pot with the reserved speculoos biscuit crumb to finish.

Enjoy!

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