Chocolate Honeycomb Halloween Witches’ Hats

Chocolate Honeycomb Witches' Hats

Yield: 12 witches' hats

Prep Time:30 minutes

Cook Time:7 minutes

Spook your friends this Halloween with these edible Chocolate Honeycomb Halloween Witches' Hats. These witches' hats are made from crushed honeycomb and chocolate with liquorice and fondant ribbon details. So quick and easy to make, yet look impressive.

Ingredients:

Honeycomb Toffee

  • 225g (1 cup) granulated sugar
  • 2 tbsp white vinegar
  • 2 tbsp golden syrup or light corn syrup
  • 1/4 tsp bicarbonate of soda (baking soda)

Chocolate Honeycomb Cones

  • 75g (2.6 oz) dark chocolate, crushed
  • 50g (1.7 oz) crushed honeycomb toffee 

Witches' Hat Rims

  • 120g (4.2 oz) dark chocolate, chopped

Witches' Hat Ribbons

  • 2 liquorice wheels, see notes
  • red sugarpaste (fondant) or red M&Ms, see notes

Directions:

  1. To make the honeycomb toffee, lightly oil a 8-inch square tin and set aside.
  2. In a heavy-based saucepan, add the sugar, vinegar and golden syrup, and heat the mixture gently, stirring constantly, until the sugar dissolves, then allow the mixture to come to a boil.
  3. Clip a sugar thermometer onto the saucepan, then continue to boil the syrup, with no further stirring, until the temperate reaches the soft crack stage at 132°C to 143°C (270°F to 289°F). Immediately remove the pan from the heat and stir in the baking soda. The mixture will bubble up, but continue stirring a little until the bubbles have subsided a little.
  4. Working quickly, pour the toffee mixture into the prepared tin — don’t worry about spreading the mixture into the corners, this is not needed. Leave to set until completely cold and hard, then turn out the toffee into a large bowl and break into pieces with the end of a rolling pin, until it reaches the consistency of breadbrumbs. Set aside.
  5. To make the witches' hat cones, either temper the dark chocolate or use a compound chocolate (chocolate chips work well). Using a small flat clean paintbrush, paint a thin layer of chocolate over the insides of the mould, ensuring to coat the indents and coating completely, then place in the fridge to set up. Repeat again if necessary.
  6. Meanwhile, measure 50g of the previously crushed honeycomb toffee in a small bowl and add the remaining melted chocolate. If the chocolate has started to set, just pop it in the microwave in bursts of 5-10 seconds until it is fluid again. Stir the chocolate in to the crushed honeycomb until fully coated and allow to cool for a few minutes until it's not hot but not set. If it's too warm, it will melt the outer coating of chocolate on the moulds.
  7. Spoon the chocolate honeycomb mixture into the indents of the mould using a teaspoon. Press the filling down in to the moulds and flatten the tops with the back of your spoon, then allow the Witches’ hat moulds to set in a cool dry place until the filling has set. Once set, turn out the chocolates by flipping the mould out and gently easing out. They should come out easily. If not, just give the tops a gentle tap. Set aside.
  8. To make the witches' hat rims, mark 12 circles using a plain round cookie cutter, or a glass slightly bigger than your witches’ hat moulds onto a piece of parchment or alternatively, use a macaron mould. Melt or temper the chocolate as before. Flip the parchment pencil side down on to a baking sheet and drop teaspoons of the melted chocolate onto the parchment paper using the marked circles as guidelines. Allow the chocolate to spread, using your teaspoon to help, if necessary.
  9. Repeat with the remaining circles then immediately place a chocolate honeycomb cone in the centre of each chocolate puddle. Allow to set completely.
  10. To make the witches' hat ribbons, unravel two liquorice Catherine wheels and cut them into 12 lengths of 9cm, using scissors or a sharp knife.
  11. If using fondant, knead until pliable and tint red with gel food colouring. Roll into a sausage and cut into 12 pea-sized pieces. Roll each piece into a ball and cover with plastic wrap to stop them drying out too quickly.
  12. Wrap a liquorice strap around each hat, securing together by pressing the red fondant ball over them, then flattening the ball a little. If using M&Ms, see notes on how to attach. Repeat with the remaining hats.
  13. Store in a single layer in an airtight container lined with parchment paper at room temperate.

Notes:

If you don't have golden syrup or light corn syrup in your country, substitute with glucose syrup or honey for the honeycomb recipe.

If you're not using fondant for the witches' hat buckles on the ribbon, you'll need to attach the M&Ms by using a very small blob of melted chocolate. The end of a toothpick dipped into melted chocolate should work well to give you the right amount to attach.

Halloween 2014 edition of Something Sweet magazine.