Combining sweet and salty flavours really works when chocolate and toffee is involved – best served in individual portions
Prep:30 mins
Makes 2
4 tbsp dulce de leche or canned caramel½ tsp sea salt, plus extra to serve85g each milk and dark chocolate, broken into squares1-2 long, thin, plain grissini2 tbsp demerara sugar100ml double cream, at room temperature50ml milk
STEP 1Mix the caramel with the salt, divide between 2 small glasses and chill.STEP 2Melt the chocolates together in a glass bowl set over a pan of barely simmering water. Snap the grissini into short lengths, then dip each end into the chocolate to coat a little. Sit on a wire rack for the chocolate to drip and set a little, then dip the chocolate ends into the sugar to coat. Sit in an airtight container lined with baking parchment and chill to set until ready to serve.STEP 3Stir the double cream and milk into the remaining melted chocolate until smooth, then scrape into a jug. Slowly pour on top of the caramel, around the edges first. Chill the pots for at least 2 hrs, or up to 24 hrs.STEP 4To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.
