250ml double cream
1 tsp vanilla bean paste
300g white cooking chocolate, finely chopped
6 egg yolks
80g caster sugar
120g Honeycomb (click here for recipe)
Note: Allow 2 hours chilling time.
Combine cream, milk and vanilla in a large saucepan over a medium heat. Bring gently to the boil. Add chocolate and stir until melted and smooth. Stir in egg yolks and sugar and whisk well, cooking until mixture thickens and coats the back of a spatula, and reaches 70C on a cook’s thermometer.
Remove pan immediately from heat and strain mixture through a fine sieve into a large bowl set over an ice bath. Cut 1/2 the honeycomb into 4 large shards. Set aside. Chop remaining honeycomb and fold into cooled chocolate mixture. Pour into four 1/2-cup capacity ramekins and refrigerate for 2 hours or until set. Serve with reserved honeycomb pieces on the side.