Salted caramel and vanilla custard chocolate dessert for two.
100g Moser Roth Caramel Chocolate
125ml Fresh Vanilla Custard
35ml Double Cream – plus a little extra to swirl
½ tsp crushed Sea Salt
Break up the caramel chocolate and put into a glass ovenproof bowl
Put the bowl over a pan of simmering water to melt – make sure the bottom of the bowl does not touch the water
Once melted gently stir in the custard, cream and salt – stir gently to combine
Pour the mixture into two pots
Put a small fork into some cream – and just swirl on the top of the chocolate
Allow to cool then refrigerate
