- 250 ml (1 cup) heavy cream (45%)
- 3 tsp caster sugar
- To serve: good-quality vanilla bean ice-cream
- To serve: coarsely chopped salted peanuts
- 160 gm caster sugar
- 25 gm (¼ cup) honey
- 62 gm (¼ cup) glucose
- 7 gm (2 tsp) bicarbonate of soda
Hot chocolate fudge
- 130 gm good-quality dark chocolate, coarsely chopped
- 20 gm unsalted butter
- 150 gm (2/3 cup) caster sugar
- 140 gm glucose
- 1 tbsp cocoa powder
- 1For honeycomb, combine sugar, honey, glucose and 30ml water in a saucepan. Cook over high heat, stirring to dissolve and brushing down sugar crystals from sides of pan, until light blonde and reaches 150C on a sugar thermometer (8-10 minutes), being careful it doesn’t become too dark. Remove from heat, add bicarbonate of soda (be careful as mixture will bubble up), whisking vigorously for about 5 seconds, then pour onto a baking paper-lined tray (you will need to work quickly as the honeycomb will continue cooking if left in the pan). When honeycomb has cooled and hardened (20-30 minutes), break into bite-sized chunks and store in an airtight container. Honeycomb will keep for a week.
- 2For hot chocolate fudge, melt chocolate and butter in a heatproof bowl over a pan of simmering water. Combine remaining ingredients, 160ml water and 1 tsp sea salt in a saucepan, bring to the boil, then add chocolate mixture. Return to the boil and cook over high heat, shaking pan to dissolve any lumps, until well emulsified (3-5 minutes). Set aside in pan and keep warm.
- 3Whisk cream and sugar until firm peaks form. Set aside in refrigerator. Reheat chocolate fudge over high heat until warmed through. Scoop ice-cream into 6 serving glasses, followed by a generous dollop of whipped cream. Scatter with pieces of honeycomb and peanuts, drizzle chocolate fudge over and serve immediately.
Drink Suggestion: Rich, raisin and toffee Rutherglen such as Campbells Isabella Rare Tokay. Drink suggestion by Franck Moreau