As featured on Cook-In with Mark Moriarty on RTÉ One, proudly sponsored by the National Dairy Council.
Yields 6 Servings
occasions
Dessertdairy ingredients
Milk, CreamChocolate & Honeycomb Squares
INGREDIENTS
Base
Chocolate Layer
Chocolate glaze
Honeycomb
DIRECTIONS
Base
1
Mix the dark chocolate with the corn flakes, until it comes together, press this into the bottom of a cake tin, until the base is completely covered, and approx. 1cm thick.
2
To make the chocolate layer, soak the 6 leaves of gelatine in cold water for 5 mins.
3
Break up the chocolate and place in a bowl. Bring the cream, milk, sugar to the boil, stir in the gelatine, then pour over the chocolate. Stir this to a chocolate sauce consistency, then pour on top of base layer, leave in the fridge for 2 hours, or until set.
4
To make a glaze, soak the gelatine in some cold water for 5 mins. Add the milk, cream, cocoa powder and dark chocolate to a pot and bring to the boil, whisking all the time. Add the soaked gelatine and stir until shiny, then pour a layer into the tin and set in the fridge.
5
To make the honeycomb, lightly oil a baking tray.
6
Place the sugar and honey in a pot and cook over a medium heat until light and golden in colour. Add in the bread soda and allow it to double in size, then pour onto the baking tray and allow it to set (5 minutes).
7
Once the chocolate is set, remove it from the cake tin, crush the honeycomb and sprinkle it all over the top. Add a few flakes of sea salt. Portion with a hot knife and serve.
