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Salted Toffee Pot de Crème
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 
Silky smooth and deliciously decadent, this chocolate lover's dream-come-true dessert takes less than 10 minutes to throw together!
Course: Dessert
Cuisine: French
Servings: 6
Calories: 474 kcal
Ingredients
  • For the pots de créme:
  • 5 ounces toffee bits
  • 6 ounces good quailty chocolate chips I like Ghiradelli
  • 1 large egg
  • 2 tablespoons sugar
  • 2 teaspoons vanilla
  • teaspoon salt
  • cup heavy cream or half & half plus 2 tablespoons
  • For the toffee sauce:
  • ½ cup dark brown sugar
  • 4 tablespoons butter
  • 2 tablespoons dark corn syrup
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract or vanilla bean paste
  • ½ teaspoon sea salt
Instructions
  1. Place a rounded tablespoon of the toffee pieces in the bottom 6 pot de creme or other small bowls.
  2. Place all other ingredients except the the half and half in a blender container. Blend on high speed for about 10 seconds, just to mix ingredients and break up the chocolate pieces.
  3. Place half and half in a microwave safe cup or bowl. You want a container big enough so the half and half won’t boil over. Heat on high for about 1 ½ minutes until half and half is boiling for about 10 seconds. Remove and pour into blender with chocolate. Cover and quickly turn blender to high speed. Blend for 1 minute then uncover and set aside for a few minutes to cool down a bit.
  4. Divide chocolate mixture between the prepared ramekins. Place ramekins on a tray or plate and cover with plastic wrap. Refrigerate for at least an hour. Can be made 1-2 days in advance. Top with toffee sauce and whipped cream just before serving. I like to add a little sprinkle of flaky sea salt on top of the caramel sauce.
  5. For the toffee sauce, place the dark brown sugar, corn syrup and butter in a large, microwave-safe bowl. Cook for 1 minute, then remove from microwave and stir well. Cook on high for another 2 minutes then add heavy cream, stir well and return to microwave for 1 more minute. Remove, add vanilla bean paste and sea salt and stir well. Transfer to jar or other storage container and allow to cool. Use immediately or store in refrigerator. Warm before using. If sauce is too thick, add a tiny bit of cream or half and half and stir well.
Recipe Notes

* You can find toffee bits in lots of larger grocery stores in the chocolate chip section. If you can't find them, just make the Pot de Créme without them - they'll still be super delicious!

** Feel free to use either heavy cream or half and half. The dessert will be a little richer with the heavy cream but is also delicious with half and half. I've even used whole milk with good results.

Nutrition Facts
Salted Toffee Pot de Crème
Amount Per Serving
Calories 474 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Cholesterol 87mg29%
Sodium 343mg15%
Potassium 237mg7%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 41g46%
Protein 3g6%
Vitamin A 685IU14%
Vitamin C 0.2mg0%
Calcium 72mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.