- Butter x 150g
- Dark chocolate x 200g
- Honey x 50g
- Golden Syrup x 50g
- Whole Eggs x 3
- Melt chocolate, honey and syrup in a bain marie till melted and take off.
- Blitz in the butter till smooth and cool before adding the eggs also blitz in using a hand blender.
- Cook 135’c 11mins 3 fan.
- You can freeze once cooled down and best served at room temperature.