Salted chocolate honeycomb

Salted chocolate honeycomb

Serve ice cream with shards of chocolate-dipped honeycomb for an excellent make-ahead dinner party dessert. We’ve served ours with delicious. Produce Award-winning Conti’s Traditional ice cream.

Salted chocolate honeycomb

Love the bubbly crunchiness of honeycomb? Then take a look at our Crunchie-inspired chocolate mousse recipe for another fiendishly good dessert.

 

  • Serves icon Serves 8-10
  • Time icon Hands-on time 15 min, plus setting

Serve ice cream with shards of chocolate-dipped honeycomb for an excellent make-ahead dinner party dessert. We’ve served ours with delicious. Produce Award-winning Conti’s Traditional ice cream.

Love the bubbly crunchiness of honeycomb? Then take a look at our Crunchie-inspired chocolate mousse recipe for another fiendishly good dessert.

 

Nutrition: For 10

Calories
197kcals
Fat
4.5g (2.5g saturated)
Protein
0.8g
Carbohydrates
38.1g (37.9g sugars)
Fibre
0.5g
Salt
0.7g

Ingredients

  • 200g caster sugar
  • 120ml golden syrup
  • 2 tsp bicarbonate of soda
  • 150g dark chocolate (70 per cent), broken into squares
  • ¼ tsp sea salt flakes, plus extra
  • Conti’s Traditional ice cream (or other good quality ice cream) to serve

You’ll also need… 

  • 20cm square cake tin, lined with non-stick baking paper and greased around the edges
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Put the sugar and golden syrup in a large saucepan, mix together with a balloon whisk, then set over a low heat. Turn up the heat so the sugar dissolves and turns a dark golden colour, swirling the pan as it melts. Take the pan off the heat and sprinkle in the bicarbonate of soda, whisking. As soon as the mixture swells, quickly pour it into the lined tin, then leave to set at room temperature for at least 30 minutes. When it’s firm to the touch, turn the honeycomb out onto a board and bash it into large shards with a rolling pin (or cut it with a sharp knife).
  2. Meanwhile, melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the bowl doesn’t touch the water). Once melted, stir in the ¼ tsp salt, then take off the heat.
  3. Gently dip the shards of honeycomb into the chocolate, sprinkle with a little extra sea salt and set aside on a piece of non-stick baking paper to set for 15 minutes. Serve with ice cream.

Nutrition

Nutrition: per serving
Calories
197kcals
Fat
4.5g (2.5g saturated)
Protein
0.8g
Carbohydrates
38.1g (37.9g sugars)
Fibre
0.5g
Salt
0.7g

delicious. tips

  1. Use milk chocolate or a flavoured chocolate instead of dark, if you prefer.

  2. Make up to 2 hours in advance. Keep leftovers in an airtight tin for 2 days.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Chocolate mousse

Crunchie honeycomb chocolate mousse

Smooth, velvety chocolate mousse with chunks of crunchy honeycomb both...

Save recipe icon Save recipe icon Save recipe

Honey

Salted honey tart

Creamy set honey gives this tart a pleasingly dense but...

Save recipe icon Save recipe icon Save recipe

Easy cakes

Salted honey cake with hazelnut brittle

Forget salted caramel – salted honey is what makes a...

Save recipe icon Save recipe icon Save recipe

Baking recipes

Honey flapjacks

A simple flapjack is the perfect vehicle for showcasing the...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.