Salted chocolate honeycomb
- August 2017
- Serves 8-10
- 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.
- 4.5g (2.5g saturated)
- 38.1g (37.9g sugars)
- 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
- 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).
- 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.
- 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.
Use milk chocolate or a flavoured chocolate instead of dark, if you prefer.
Make up to 2 hours in advance. Keep leftovers in an airtight tin for 2 days.
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