Chocolate-dipped Honeycomb

* 200g Demerara sugar
* 200g caster sugar
* 50g golden syrup
* 15g unsalted butter
* One tablespoon of bicarbonate soda
* 200g dark chocolate(for dipping)

Line a tray with greaseproof paper.

Boil all the ingredients together in a heavy bottomed saucepan until it reaches 136- 138C.

Remove from the heat and add the bicarbonate soda.

Carefully stir it in very quickly then pour on to the greaseproof papered tray and allow to cool for five minutes.

When cool snap the honeycomb into pieces about 3-4cm.

Melt the chocolate in a bowl either in the microwave or over a pan of boiling water.

Using a fork dip the honeycomb pieces into the chocolate then place on a piece of greaseproof paper and leave to set in fridge.

To store place in a container with a lid and leave in the fridge.

Hot Chocolate Fondant 

* 2 egg yolks
* 2 whole eggs
* 100g caster sugar
* 100g unsalted butter
* 100g dark chocolate
* 100g plain flour
* Cocoa powder and extra butter to line moulds
* 6 moulds about 6cm high and 5cm wide

Preheat the oven to 180C.

Melt a bit of extra butter and brush the sides and bottom of the moulds before pouring in some cocoa powder and roll around, making sure all sides and bottom are covered. Then bang them on the table to loosen excess cocoa and pour out (moulds are lined).

Melt 100g of butter and the chocolate in a bowl over boiling water, while melting the cream, eggs and caster sugar together in a mixer until light and fluffy and until double thw size.

Sieve the flour onto the egg and sugar mix and fold in.

When mixed add the melted chocolate and butter and fold in again. The mix should be smooth with no lumps.

Now fill the moulds three-quarters full and place on a tray.

Cook for 10 to 11 minutes at 180C.

When cooked, go round the edge of the mould with a small knife and turn out.

The fondant should be cooked on the outside and soft and runny in the middle.

Serve straight away.

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