Ingredients

Steps

• Bring the cream to a boil in a saucepan.
• Pour hot cream over the broken chocolate and mix until smooth.
• Chill the mixture in the fridge for two hours until firm.
• Roll teaspoons of chocolate into balls and coat in cocoa powder.
• Let the truffles firm up on a plate or store in the fridge.
• Line a baking tray with parchment paper.
• Boil the sugar, honey, glucose, and 50ml of water in a saucepan.
• Heat the syrup to 160°C on a sugar thermometer.
• Cool for 30 seconds then quickly beat in the bicarbonate of soda.
• Pour onto the baking tray and cool for 30 minutes.
• Break the toffee into shards to serve.