|125 ml||brown sugar|
|5 ml||Robertson's bicarbonate of soda|
|180 g||dark chocolate|
|200 g||wholegrain or Marie biscuits, finely crushed|
|180 g||dark chocolate — melted|
Put a nonstick baking mat on a large baking sheet or line the sheet with baking paper and grease with nonstick spray.
1.Honeycomb Heat the honey, sugar and water in a saucepan, stirring continuously until the sugar has melted.
2.Let the caramel simmer slowly for 5-10 minutes or until it has turned golden and forms a hard ball when dropped into water.
3.Remove from the heat, add the bicarbonate of soda and whisk fast – be careful as the sugar will foam.
4.Immediately pour the mixture onto the baking mat and leave to stand for at least 30 minutes or until the honeycomb has set hard. Break up into large pieces using the rolling pin.
5.Place half the honeycomb pieces in a plastic bag and crush finely with the rolling pin. Set the rest of the large pieces aside.
6.Truffles Microwave the chocolate and cream in a large glass bowl for a minute. Stir well and microwave for another 30 seconds. Stir and repeat until
the chocolate has melted.
7.Stir in the crushed biscuits and crushed honeycomb. Shape into walnut-size balls and put on a plate. Cool for 30 minutes.
8.Topping Dip the balls one at a time in the melted chocolate and arrange on a serving plate. Cool for about an hour or until set. Serve with coffee and the honeycomb pieces