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Chocolate espresso pots with honeycomb
Serves 6 Desserts and puddings
Ingredients
- 225g dark chocolate (70% cocoa solids), broken into small chunks
- 50ml espresso or strong black coffee
- 50ml hazelnut liqueur, such as Frangelico
- 250ml double cream
- 1⁄2tbsp caster sugar
For the honeycomb
- 200g caster sugar
- 3tbsp honey
- 1tbsp liquid glucose
- 3⁄4tsp bicarbonate of soda
Method
Put the chocolate in a heatproof bowl and add the coffee and hazelnut liqueur, then set aside. In a saucepan, bring the double cream, sugar and a pinch of sea salt to the boil. When the sugar has dissolved, pour the hot cream over the chocolate mixture and stir until the chocolate has melted and the mixture is smooth. Divide the mix between six glasses or coffee cups and leave to set overnight in the fridge.
To make the honeycomb, line a baking tray with baking paper. Put the sugar, honey, glucose and 50ml of water in a heavy-based saucepan. Heat through over a low heat until the sugar has dissolved – do not stir – then turn the heat up to high. Allow the mixture to bubble until it is a deep golden colour and is measuring 160C/320F on a sugar thermometer.
Remove from the heat and leave to stand for 10 seconds, then quickly whisk in the bicarbonate of soda. Immediately pour onto the prepared baking tray and leave to cool for 30 minutes at room temperature (don’t refrigerate). Once cooled, break the honeycomb up into shards. Serve the chocolate pots with shards of honeycomb on top. You can also make a cream topping by whipping 150ml double cream with 2tbsp caster sugar to dollop generously on top.
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