Ingredients
Serves 4
For the giant chocolate wafers:
¼ cup firmly packed brown sugar
¼ cup white sugar
3 egg whites
2 tbsp plain flour
1 tbsp cocoa powder
Pinch salt
Pinch cinnamon
2 tbsp cream
70gr unsalted butter, melted
¼ tsp cold water
½ cup flaked almonds (or 100s & 1000s or similar)
For the custard:
250ml thickened cream
250ml milk
6 egg yolks
175g caster sugar
1 vanilla bean, split or 1 tsp vanilla extract
50gr cornflour
For the ganache:
150g dark chocolate
90ml thickened cream
200gr plain honeycomb, crushed
Method
For the chocolate wafers:
Preheat the oven to 170°C. Line the heaviest baking tray you have with baking paper.
Whisk together the sugars and egg whites in a large bowl. Add sifted dry ingredients and stir until well combined. Add cream and melted butter. Let the mixture sit for 5 minutes.
Stir in the water. Spoon out 2 tablespoons of the mixture onto each end of the tray, spreading the mixture out from the centre until the disc is about 15cm-17cm in diameter. The batter will expand so don’t be tempted to overcrowd the tray. Scatter almonds or 100s & 1000s sparingly on top.
Cook for 10-12 minutes or until mixture is just slightly darker around the edges. Let wafers stand briefly until firm enough to handle. Using a large spatula, loosen the edges of the wafers and then lift them from the tray. Drape over rolling pins or similar to create individual shapes.
Store in an airtight container if not using immediately.
For the custard:
Combine the milk, cream and vanilla bean in a large saucepan and bring almost to the boil. Whisk the egg yolks with the sugar and cornflour until thick. Pour the cream mixture over the egg mixture, whisking constantly until smooth.
Rinse out the saucepan and return the mixture to the heat. Stir continually over a moderate heat until the custard has thickened, is very smooth and has come to the boil. Whisk vigorously for 1 minute.
If you like you can strain the custard at this point. Remove the vanilla bean (if using), press glad wrap over the surface of the custard and chill.
For the ganache:
Place chocolate and cream in a stainless bowl over a pot of boiling water stirring occasionally, until chocolate and cream are combined.
Remove from heat and allow it to cool. Alternatively, heat the cream in the microwave until almost boiling. Add chocolate, broken into small pieces and stir until smooth. Cool.
To Assemble:
Put some ganache into a piping bag and decorate the inside of your martini glasses with stripes/spots or whatever you desire. Place in the fridge so your pattern does not melt and smudge whilst you're waiting.
Spoon a small amount of ganache in the bottom of the decorated martini glass. Put a spoonful of custard on top and then sprinkle with honeycomb. Repeat custard and honeycomb layers. Drizzle or pipe a ganache decoration on the top layer of custard and finish with a giant chocolate wafer.