Salted caramel pot de crème


Desserts that don’t require any baking or cooking are the absolute bomb! If I could never use my oven ever again, I would be in heaven! I always feel like ditching the oven each time I make desserts for my guests. This recipe allows me to prepare a dessert while the oven is being used for the main course or side dishes.


4 servings

  • 1 can (215 g) of Chocolats Favoris Salted Caramel fondue
  • ½ cup 35% cream
  • ¾ tsp. powdered gelatin
  • ¾ cup Greek yoghurt
  • Caramel syrup (see tip)

Yum! Let's do this recipe. Rich caramel with a hint of natural Fleur de Sel takes this chocolate on an extraordinary waltz from sweet to savory and back again, in a performance you’ll never tire of.

Buy the Salted Caramel fondue
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  • Melt the chocolate fondue by following the directions on the can. Pour into a large bowl and set aside.
  • In a small bowl, warm the cream on medium heat. Let it simmer. Remove from heat and add the gelatine while whisking. Set aside for 2 minutes to let the gelatine melt.
  • Pour the cream mixture on the chocolate and whip until you get a creamy and shiny texture. Add the yoghurt.
  • Pour the entire mixture in individual cups and refrigerate for 1 hour or until the mixture is firm.
  • Serve with nuts, fruit, a buttery brioche or caramel syrup (see tip).


Here is how you whip up a homemade caramel syrup.  

1 tbsp. sugar

 cup hot water 

  • In a small pot and on medium heat, warm the sugar with 1 tbsp. of water. Warm the mixture until it becomes golden brown. 
  • Add ½ cup of water. Mix well and warm for 1 more minute.
  • If the mixture is too runny, keep heating it until you achieve the right consistency.