Ingredients

The following ingredients have 11 Servings
  • 550 gm dark chocolate (56% cocoa solids), finely chopped
  • 270 ml pouring cream
  • 6 egg yolks
  • 30 gm caster sugar
  • 30 gm candied violets, coarsely crumbled, plus extra to scatter
  • 20 gm cacao nibs, plus extra to scatter (see note)
  • 165 gm caster sugar
  • 40 gm each honey and liquid glucose
  • 2 tsp bicarbonate of soda

Instruction

  • For honeycomb, stir sugar, honey, glucose and 50ml water in a large saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook, swirling the pan occasionally and brushing down the sides with a wet pastry brush if sugar crystals form, until light caramel in colour (6-7 minutes). Remove from heat, add bicarbonate of soda and quickly shake pan to disperse evenly – the mixture will froth up quickly and foam. Tip out onto a well-oiled baking tray and set aside to cool completely (1 hour). Break into shards and store in an airtight container until required. Honeycomb will keep for a week.
  • Melt chocolate and cream in a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted and smooth (2-3 minutes). Set aside.
  • Whisk eggs and sugar in a separate heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes), transfer to an electric mixer, add chocolate mixture and whisk until cooled to room temperature (2-3 minutes). Fold in candied violets, cacao nibs and a third of the honeycomb, spoon into a 18cm square cake tin lined with baking paper and smooth top. Scatter over extra cacao nibs and a little sea salt and refrigerate until firm (3-4 hours).
  • To serve, cut truffle slice into fingers or cubes with a hot sharp knife and serve scattered with extra honeycomb and candied violets.