Start by making the caramel layer. Stir the dulce de leche until smooth and pour two tablespoons into the bottom of each serving glass, smooth surfaces and refrigerate for a minimum of 30 minutes. 

To make chocolate layer, add dark and milk chocolate dotties to a medium bowl or jug. In a small saucepan over medium heat, bring the cream and milk to almost boiling point. Remove from the heat and immediately pour mixture over the chocolate so that it is submerged. Let stand for a few minutes to allow chocolate to melt, then stir mixture until smooth. Pour evenly over the top of the caramel layers and chill for a minimum of two hours, or until required.

To serve, sprinkle a small amount of sea salt flakes over the top of each pot and serve with strawberries or shortbread for dipping.