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Billionaire's Salted Caramel Chocolate Pots

Billionaire's Salted Caramel Chocolate Pots

Makes 2 Pots | with Speculoos Biscuit | Chill for 2-3 Hours
4.5(28)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
950 kcal
Protein
: 
7.7g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Soya
  • Milk
  • May contain traces of allergens
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

Energy (kJ)3974 kJ
Energy (kcal)950 kcal
Fat55.9 g
of which saturates36.6 g
Carbohydrate100.7 g
of which sugars74.3 g
Dietary Fibre0.8 g
Protein7.7 g
Salt1.2 g
Trans Fat0.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Small sauce pan
•Small Bowl
•Medium Saucepan

Instructions

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!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Rich and delicious dessert, though some found it quite sweet.
  • Ease of prep: Very quick and easy to put together, with minimal preparation required.
  • Suggestions: Consider using digestive biscuits as an alternative base for those who don't enjoy speculoos.
  • Portions: The recipe yielded more servings than expected for some, with one reviewer getting six portions.
AI-generated from customer reviews
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