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Chocolate, Popcorn and Honeycomb Rubble

Chocolate is likely on your agenda this Easter. Here is a recipe to help you use up leftover eggs. (Leftover we hear you say?) It’s also fantastic for decorating cakes and desserts.

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Recipe: Chocolate, Popcorn and Honeycomb Rubble

Ingredients

For the rubble

300g milk chocolate
25g from 1 bag of sweet and salty popcorn
Honeycomb pieces

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‍Method

For the rubble:

  1. Have a piece of parchment ready on a flat surface on which to pour your chocolate when you come to cool and set the rubble. 
  2. Melt the chocolate gently over a bain marie. Make sure the base of the bowl is not touching the water and that the water is not boiling.  
  3. Break the honeycomb into bite-size pieces whilst the chocolate is melting. 
  4. Spread half the chocolate evenly over the parchment paper with a step palette knife to create a thin even layer.
  5. Scatter the popcorn and honeycomb onto the chocolate and then drizzle over the leftover chocolate.  
  6. Allow to set in the fridge for 2 hours. Then, cover your rubble sheet with cling film and keep it in the freezer. You can use this to decorate a cake or enjoy it as is!

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