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Salted caramel chocolate pots


with fresh cherries


with Mild Peppadew® Piquanté Peppers

Easy

Difficulty

Serves

Serves 4

Prep time

Preparation
35 min

Cook time

Cooking
3 min

Mild Peppadew® Piquanté Peppers

Method

  1. Mix caramel with salt and cream, divide between 4 small glasses and chill.
  2. Mix mascarpone, piquanté peppers and yoghurt together, and divide mixture between the glasses.
  3. Melt chocolates together in a glass bowl in microwave. Heat cream to same temperature as chocolate and mix together. Divide between glasses, place in refrigerator till set.
  4. To serve: Arrange cherries on top and serve with a sprig of mint.

Cook’s Tip: Use dark chocolate only for a richer alternative


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Ingredients

  • 200ml canned caramel
  • ¼ tsp sea salt
  • 60ml fresh cream
  • 85g each milk and dark chocolate, broken into squares
  • 100ml double cream, at room temperature
  • 4 whole Peppadew® mild piquanté peppers, finely chopped
  • 120ml mascarpone cheese
  • 120ml double cream Greek yoghurt
  • Fresh cherries and mint to serve

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