Chocolate honeycomb pots

Melt the chocolate in a heatproof bowl set over a pan of simmering water and set aside to cool. Lightly whip the cream until soft peaks form. Roughly crush the honeycomb, setting aside four shards for serving.

Use a hand-held electric beater, beat the eggs and sugar in a bowl for 5 mins or until thick, pale and creamy (they should form ribbons when you lift the beater).

Gently fold in the chocolate, whisky and cream until smooth, then gently fold in the crushed honeycomb.

Spoon into four small ramekins or pots and chill for an hour or so. Push remaining shards of honeycomb into each pot and serve.

This recipe is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store