Crunchie Dark Chocolate Pot

Crunchie Dark Chocolate Pot

These dark chocolate pots are creamy and silky with crunchie honeycomb pieces. Perfect for a dinner party dessert.


  • 150g caster sugar
  • 4 tbsp golden syrup
  • 2 tsp bicarbonate of soda
  • 150g dark chocolate
  • 230ml double cream
  • 1 tsp vanilla bean paste
  • 100ml double cream, whipped


  1. To make the honeycomb, melt the sugar and golden syrup in a pan on a medium heat until it reaches 140C.
  2. Remove from the heat and add the bicarbonate of soda whilst beating with a wooden spoon
  3. Pour the mixture on top of the greaseproof paper in a baking tin and allow to cool at room temperature.
  4. Meanwhile, heat the cream and vanilla bean paste in a pan until it starts to simmer. Then pour over the chopped chocolate in a bowl, allow to sit for a few minutes before mixing through.
  5. Break half of the honeycomb into small pieces and mix through the chocolate mixture.
  6. Pour the mixture into the pots and allow to set in the fridge.
  7. Before serving, top with whipped cream and honeycomb.
  8. Serve & enjoy!

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