Salted caramel choc pots

Combining sweet and salty flavours really works when chocolate and toffee are involved - these are best served in individual portions

4 tbsp dulce de leche or canned caramel (we used Carnation)

½ tsp sea salt, plus extra to serve

85g each milk and dark chocolate, broken into squares

1-2 long, thin, plain grissini

2 tbsp demerara sugar 100ml double cream, at room temperature

50ml milk

1 Mix the caramel with the salt, divide between 2 small glasses and chill.

2 Melt 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.

3 Stir 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.

4 To serve, scatter a little more sea salt on top of each pot, then add one or two of the sugartipped grissini.