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.
Caramello Chocolate Pots
- Total Time: 25 - 30 Minutes
- Yield: 4 in 250ml ramekin, 6 in 180ml ramekin
- Diet: Vegetarian
Description
These delicious and decadent caramel chocolate pots are elegant enough for entertaining, but simple enough for a casual weeknight dessert. View the cook-along video here,
Ingredients
- 200g dark chocolate
- 100g butter
- 100g castor sugar
- 3 eggs
- 2 Tbsp flour
- 4–6 Tbsp dulce de leche or caramel treat (optional)
- pinch of flaked sea salt
- crème fraîche/ice cream/cream for serving
Instructions
- Melt the butter and chocolate together in a microwave, stirring every 30 seconds. Once fully melted and combined, set aside.
- Whisk the eggs and sugar together. Slowly drizzle the hot chocolate mixture into the eggs whisking constantly to stop the eggs from scrambling. Add the flour. Once well combined, divide the mixture between 4 or 6 oven-safe ramekins (yield will vary depending on your ramekins).
- If adding dulce de leche, spoon this into the middle of each pudding, and cover it with a little of the batter.
- Sprinkle a little flaked sea salt over the top of the pots (optional).
- Preheat the Instant Pot Vortex or Duo Crisp to 190C on the bake setting.
- Bake the molten pots for 9-10 minutes (small ramekins) or 13-14 minutes (larger ramekins) until the top is set, but the middle is still gooey.
- Serve immediately with creme fraîche/ cream or ice cream.
Notes
Chefs Tip: If you’d prefer this dish to be gluten-free, you can leave out the flour. This will change the consistency/texture but only slightly.
- Prep Time: 15 Minutes
- Cook Time: 10 - 15 Minutes (depending on ramekin size)
- Category: Dessert
- Method: Airfryer
Nutrition
- Serving Size: 1
- Calories: 627.27kcal
- Sugar: 42.96g
- Sodium: 86.53mg
- Fat: 42.61g
- Saturated Fat: 24.68g
- Unsaturated Fat: 14.84g
- Trans Fat: 0.05g
- Carbohydrates: 54.38g
- Fiber: 4.11g
- Protein: 7.82g
- Cholesterol: 179.51mg
