Salted Caramel Chocolate Pots

Recipe for 4-6 portions

1. In a small saucepan add the brown sugar, syrup and 1 tbsp MEVALIA Lattis/ ProZero. Whilst continuously stirring, slowly raise the heat until the sugar and syrup dissolves.
2. Add the remaining MEVALIA Lattis/ ProZero and salt, bring to the boil and simmer for 5 minutes or until it has reduced by a third.
3. Whisk in the cornflour paste and allow it to thicken by simmering for a further 1 minute.
4. Allow to cool slightly, before whisking in the cold butter until it is fully incorporated into the caramel.
5. To make the ganache, pour the 150ml Lattis into a small saucepan and whisk in the LP Egg Replacer until smooth. Whilst continuously whisking, slowly bring the mix to a gentle simmer.
6. Once thickened, add the MEVALIA Chocotino/ Vitabite and vanilla bean paste and whisk until melted and smooth.
7. Allow to cool slightly before whisking in the butter.
8. Divide the mix between 4-6, 100ml small pots, starting with the caramel first, then finishing with the chocolate ganache on top. Chill for at least 2 hours.

Recipe tips: suitable for freezing, use within 3 months