This went down a storm – has been shared by TescoFood, National Student and now The Bubble! Very easy to make and absolutely delicious. Loosely based on a recipe from the Gü Chocolate Cookbook (which I thoroughly recommend). Although I thought using puff pastry would be strange for this, it actually makes it slightly lighter. Enjoy.
• Puff pastry
• 1 tbsp honey
• 300ml double cream
• 300g chocolate, broken into pieces
• 50g butter
Pop the pastry in a baking tin and blind bake at 180 until slightly brown. This should take about 15–20 mins.
As the pastry cooks it will rise a lot. When it is finished, use a small plate and press the middle down so it still looks like a tart (and less of a mole hill).
Pop the cream and the honey in a small pan and heat to a boil, or just until it is steaming. Stir it a bit.
Pour the cream over the chocolate and the butter (in another bowl) and stir gently with a wooden spoon. It will turn into a thick paste. Pour the chocolate into the centre of the pastry so that it fills evenly. Pop in the fridge for a few hours, then it will be ready to eat!