Happy Easter! Food Club members who spend over $100 online this weekend, receive a bonus Dark Chocolate & Vino Cotto Caramel - perfect with hot cross buns! Ends Tuesday 7th April at 6am AEDT

Maggie Beer

Chocolate & Salted Caramel Dessert Pots with Salted Honeycomb

Step 1: To make the honeycomb, place the sugar, glucose, honey and water into a medium size pot and place over high heat, bring to the boil and cook until the sugar syrup reaches 160c on a thermometer, then remove from the heat and whisk in the salt and then the bi-carb. At this point it will foam up, pour onto a line baking tray and set aside and allow to cool.

Step 2: To serve, remove the chocolate pots from the freezer, then sit the pots in hot water for 10 seconds and then turn out onto 6 plates then allow to sit out for 10 minutes to soften. Smash the honeycomb into pieces and sprinkle over the top, serve.

Step 3: Any leftover honeycomb, place into a container and store in the freezer for up to 1 month.

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