Caramello Chocolate Pots
These delicious and decadent caramel chocolate pots are elegant enough for entertaining, but simple enough for a casual weeknight dessert.
A chocoholics’ dream, these gooey pots are just set, to be a little crispy on the outside, with a gooey ganache-like caramel centre They also couldn’t be simpler to make – just melt and mix, and you are ready to bake.
My caramello chocolate pots are perfect for Ramadan or Easter, as they can be made up to two days in advance and stored raw in the fridge until it’s time to eat. Just pop them straight from the fridge into the oven (or air fryer)! They’re also a fantastic way to repurpose that pile of Easter chocolate hanging around.
My favourite way to serve these is with a nice scoop of vanilla ice cream. The hot gooey filling contrasting against the cold ice cream has to be one of life’s perfectly simple pleasures.
I advise using 180ml ramekins over 250ml ramekins for this recipe, as it’s a decadent chocolate affair. This recipe will yield six servings with 180ml ramekins, and four with 250ml.
View the cook-along video here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this gluten-free?
You can indeed, simply leave out the flour for a gluten-free version.
Can I make this in the oven instead of an air fryer?
This can be cooked in the oven as well as in an Instant Pot or air fryer. If you do not have an Instant Vortex, simply cook your pots at 200C in the oven for 8-12 minutes, until the top is crispy and just set, and the centre is really gooey.