• STEP 1

  Cover a 20cm square baking tray with baking paper. Put the sugar and golden syrup and cream of tartar into a deep, heavy-based pan and heat over a low heat, stirring until the sugar has dissolved.
• STEP 2

  Stop stirring, turn up the heat a little and cook until the mixture is golden. Add the bicarb, take off the heat and stir really well. The mixture will bubble up. Quickly, pour this into the prepared baking tray and leave to cool.
• STEP 3

  Once the honeycomb is cool, break into bite-sized pieces.
• STEP 4

  Melt the chocolates separately, in bursts, in the microwave or in bowls over simmering water, and dip the honeycomb pieces – ¹/3 into milk, ¹/3 dark and ¹/3 white – don’t cover the whole thing, just dip halfway.
• STEP 5

  Put the chocolate-dipped honeycomb on baking paper and leave to set. Once set, package in little bags to give as gifts.

   

• STEP 1

  Chop the chocolate into small pieces and put it in a large bowl.
• STEP 2

  Put the cream and butter into a saucepan, and heat gently until the butter melts and the cream reaches simmering point. Pour it over the chocolate.
• STEP 3

  Stir the chocolate into the cream until you have a smooth mixture.
• STEP 4

  Add any of the flavourings to the truffle mix (or you can just leave them plain). If using alcohol, 1-2 teaspoons should be enough for a subtle hint, but don’t overdo it or the truffles will be too soft. If you are trying orange essence or sea salt, just add a couple of drops or a pinch of salt, then taste the mixture before adding more. Cool and chill the mixture for at least 4 hours or overnight, if you like.
• STEP 5

  Dip a melon baller (or teaspoon) in hot water and scoop out a small ball of the truffle mix.
• STEP 6

  Put the ball on a tray lined with baking paper and repeat, dipping the baller into the water each time to keep it warm so the truffle slides off easily.
• STEP 7

  Put your chocolate truffle coating ingredients in different bowls.
• STEP 8

  Drop the truffles into the bowls one by one and roll until they are completely coated.
• STEP 9

  Put the chocolate truffles on a clean sheet of baking paper in an airtight container and keep them chilled until you want to eat them. They will last 3-4 days in the fridge.

   

https://www.olivemagazine.com/recipes/entertain/chocolate-truffles/

• STEP 1

  Beat the butter and sugars together until light and fluffy. Add the egg and vanilla, beat to combine, then stir in the flour and salt, followed by half the chocolate chips and half the fudge chunks. The dough will be very soft, so put it in the fridge for at least 30 minutes to firm up a little.
• STEP 2

  Spoon the dough onto a piece of baking paper and press into a round, then cover with another piece of baking paper and roll out to about 29cm in diameter. Put the pizza, still on the baking paper, onto a 30cm round pizza tray (the kind with the holes in the bottom) or a large baking sheet. Put in the fridge for another 30 minutes to chill.
• STEP 3

  Heat the oven to 180C/fan 160C/gas 4. Remove the top sheet of baking paper from the cookie and bake for 10-15 minutes until golden. Remove the cookie from the oven and turn the oven off. Scatter the marshmallows over the cookie, then return it to the turned-off oven for 1 minute, so that the marshmallows melt just a little.
• STEP 4

  Sprinkle the remaining chocolate chips and fudge chunks over the marshmallows, then use a blowtorch to lightly brown the marshmallows and slightly melt the chocolate and fudge separately. Alternatively, put under a hot grill for 1-2 minutes until lightly charred – taking care as the sugar will burn very easily. Put the salted caramel sauce in a disposable piping or sandwich bag and snip off the end, then drizzle over the top of the cookie. Finish by drizzling with the melted chocolate.