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Toffee Chocolate Pots

Recipe Submitted By: bakingmad

You can make the chocolate creams the day before, but add the toffee topping not more than an hour before you plan to serve them.

600 ml	Double Cream
200 grams	Chocolate plain, 60% cocoa solids, chopped
1 tsp	Pure Vanilla Extract Blend (Nielsen-Massey)
225 grams	Golden Caster Sugar (Billington's)
3 tbsp	Water warm

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Heat the cream to boiling point in a large pan and remove from the heat. Pour the hot cream onto the chopped chocolate, a little at a time mixing well until smooth. Pour into 6 ramekins and chill for at least 3 hours.
Heat the sugar and water in a pan over a low heat until the sugar has dissovled completely. Increase the heat until the mixture becomes a bubbling caramel - do not stir or the sugar will crystallise. Remove from the heat immediately and allow the air bubbles to subside. Carefully spoon over the chilled chocolate mixture. The toffee will set at once. Alternatively you can microwave the sugar and water to a bubbling golden caramel. It takes about 2 minutes - but watch it carefully as the time will depend on the size of container and the wattage of your microwave.