100 to 150ml runny honey or gingerbread flavoured coffee syrup
vanilla pod or orange rind (optional)
250g dark chocolate, broken into pieces
250g unsalted or lightly salted butter
caramel, dried fruit, crystallised ginger, toasted nuts for topping (optional)
1kg dark or milk chocolate for coating
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Method Prep:5min › Cook:1hr › Extra time:4hr › Ready in:5hr5min
Bring the creme fraiche and 100ml of the honey to a simmer then take off the heat. If you want to infuse something, such as orange rind or vanilla, add it to the mixture and leave to stand for 10 minutes before removing and rewarming.
Melt the 250g dark chocolate in a glass bowl over boiling water.
Slowly pour the warm creme fraiche mixture into the melted chocolate whilst whisking to make a ganache.
Taste your ganache and whisk in more warmed honey if you would prefer it to be sweeter.
Cut the butter into cubes and stir them into the ganache until they have melted, to make a silky texture.
Pour the mixture into silicone flexible ice cube trays, leaving some space at the top if you wish to add a layer of topping.
Optional: Add the topping by either pressing the ingredient into the centre of the ice cube tray or laying on the top of the soft ganache.
Place the trays into the freezer and leave for four hours until the cubes have frozen.
Melt 200g of the dark or milk chocolate for covering in a glass bowl over simmering water, adding more chocolate as required.
One by one dip the frozen chocolate cubes into the molten chocolate, then transfer them onto greaseproof paper to solidify.
You may need to touch up any areas of the cubes by redipping or spreading more chocolate on any uncovered or exposed parts.
Store the chocolates in the fridge and eat within two weeks. It is best to take the chocolates out of the fridge two hours prior to eating.
You can easily adapt this recipe by adding different flavours such as using 75ml freshly squeezed lime juice and 75ml honey rather than the 150ml honey. This works nicely if you also add a teaspoon or two of finely ground chilli for a Mexican kick.
Try adding chopped hazelnuts to the melted chocolate for covering the outside.