Honeycomb and Chocolate Pots Recipe

Categories:

puddings
dessert
gluten-free

These individual chocolate mousse pots are decadent, tasty, and guaranteed to win everyone's approval! Rich and creamy, they pair beautifully well with crunchy honeycomb to create the ultimate chocolate mousse and honeycomb dessert – a simply irresistible combination.

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This delicious recipe was created by Melanie. Find out more of her tasty creations via her website ww.melathome.com.

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Ingredients
Servings
6
  • Butter for greasing
  • 250g caster sugar
  • 6 tbsp Lyle’s Golden Syrup
  • 3 tsp bicarbonate of soda
  • 115g dark chocolate
  • 70% cocoa
  • 115g milk chocolate
  • 475ml double cream
  • 100g caster sugar
  • 1 tsp vanilla bean paste
  • A pinch of salt
Instructions
HOW TO MAKE THIS CHOCOLATE AND HONEYCOMB DESSERT

 

Follow these 7 simple steps for the ultimate taste explosion!

1. First, grease a 20cm x 30cm baking tray with butter and set it aside.

2. Next, add the sugar and Lyle's Golden Syrup to a large heavy-based saucepan and heat gently to dissolve the sugar. Once the sugar has dissolved, turn the heat up and bring it to a gently rolling bubble.

3. Once the colour begins to turn to amber, turn off the heat and add all of the bicarbonate of soda at once. Use a wooden spoon to mix it in and then pour into the prepared tin. Don’t be tempted to smooth the top as this will only tear the top layer.

4. Leave the honeycomb to cool and harden for at least an hour, after which you can break it up into smaller pieces and dip them in melted chocolate.

5. Meanwhile, place the chocolate in a bowl. Heat the cream and sugar in either a saucepan or in the microwave and then pour it over the chocolate to melt it.

6. Finally, use a whisk to mix everything until uniform in colour. Pour the chocolate mixture into glasses and chill for at least 6 hours.

7. To serve, add a spoonful of whipped cream to the top of each glass, grate over extra chocolate, sprinkle over crumbled honeycomb and then add a few raspberries and a larger piece of chocolate dipped honeycomb for the finishing touches.

Chef's Tip
  • When it comes to decorating your chocolate pots with additional yummies, feel free to get creative! In addition to the honeycomb, why not add some fruit such as raspberries or grapes? Alternatively, chunks of your favourite chocolate bar is always a great idea as chocolate tends to go marvellously well with chocolate!
  • If you have any excess honeycomb, it will last for up to 1 month when stored in an airtight container.
  • Once the bicarbonate of soda has been added to the honeycomb mix, remember that the less you stir it, the bigger the bubbles will be.