These are great for Christmas. Imogen and I have made them for her to take into School today, as presents for the teachers and teaching assistants.
150ml Double Cream
200g Mortimer Dark Chocolate Powder
1 tablespoon Brandy
In a saucepan, heat the cream until it just starts to bubble.
Remove from the heat and stir in the chocolate powder until melted.
Add the brandy and beat until the mixture is smooth.
Set in the fridge for about 1 hour.
Take a teaspoon full of the mixture and roll into a ball, then roll in some Edible Glitter.
When the mixture is cool, but not set, spoon into chocolate moulds that have been covered in cling film. The cling film makes it easy to remove the truffle from the mould. You can then use the truffle as a filing for more elaborate chocolates.
Honeycomb is fun to make and great to eat.
You can also use it to make Gold Edible Glitter. However, if it is used to decorate foods that are not dry such as truffles and icing, it needs to be eaten straight away, as the moisture in the food will quickly soften the honeycomb.
For Christmas we have mixed the broken up honeycomb with melted chocolate to make our very own chocolate honeycomb crunch.
250g granulated sugar
3 tablespoons honey
1 teaspoon vinegar
1 teaspoon bicarbonate of soda
You will need a tin lined and greased (I used a 25cm by 18cm tin) and a sugar thermometer.
Put the sugar, honey, water, butter and vinegar into a saucepan and heat slowly, stirring the mixture, until the sugar is dissolved.
Turn up the heat and bring the mixture to a boil.
Boil, without stirring, until the temperature on the sugar thermometer reaches 150 oC. (About 5 minutes).
Remove the pan from the heat and stir in the bicarbonate of soda.
The mixture will rise up, full of bubbles. Pour into the greased tin and leave to set.
Turn out onto a board and break up into pieces. The easiest way is to cover with a sheet of greasproof paper and tap firmly with a rolling pin.
To make Edible Gold Glitter, blitz in a food processor.
Store in an airtight container
To make your own chocolate honeycomb crunch put 200g of Mortimer Dark Chocolate Powder in a baking tin, (I used a 25cm by 18cm tin), and melt in a low oven (100oC) for 15 minutes until molten. Remove from the heat. Stir in about half of the broken pieces of honeycomb, spread out and leave to cool, before putting in the fridge to set. Break into pieces. You will find the bottom of the set chocolate has a lovely sheen to it.