Mocha affogato with chocolate crunchie

Serves 4 Desserts and puddings

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Method

To make the honeycomb, first oil a baking sheet. Place the sugar and golden syrup in a small saucepan and heat gently, stirring until the sugar has dissolved. Increase the heat and boil until the syrup turns a deep golden brown, about 2-3 minutes. Immediately remove the pan from the heat. Using a wooden spoon, stir in the bicarbonate of soda until it foams. Tip onto the prepared tray and leave to cool for about 30 minutes, until set hard.

Melt the chocolate in a bowl over a pan of just simmering water. Pour it over the honeycomb, spreading to edges and leave to set. Using a toffee hammer or pestle break the crunchie into small chunks.

To make the affogato, heat the cream, chocolate and butter over a low heat, stirring until smooth. Remove from the heat and cool.

To serve, spoon a little chocolate sauce into 4 dessert glasses and top with a couple of scoops of ice cream. Drizzle with more sauce and Tia Maria and scatter with crunchie.

Serve espressos next to the sundaes for pouring over.