No-cook showstopping desserts

When the oven's filled to capacity but you also need to make a sweet centrepiece, these recipes will save the day. Plus, they're easy to carry to a festive gathering

- BARNEY DESMAZERY

Chocolate truffle & honeycomb torte

Make this dessert for ardent chocolate lovers. It can also be adapted with a dash of coffee, rum, brandy or orange zest stirred into the melted chocolate.

SERVES 12 PREP 35 mins plus 2 hrs chilling NO COOK EASY V

3 x 40g chocolate-covered honeycomb bar

100g cornflakes

500g dark chocolate at least 70% cocoa solids), broken into small pieces

3 tbsp golden syrup

400ml double cream

1 Line the base of a 20cm springform tin with baking parchment. Put 2 of the chocolate honeycomb bars into a food bag or bowl and crush as finely as you can using the end of a rolling pin. Tip into a bowl and mix with the cornflakes.

2 Put the dark chocolate in a heatproof bowl that has a wide lip, and set it over a smaller heatproof bowl that's filled with boiling water from the kettle. Leave to stand for a minute, then stir until completely smooth. Spoon 100g of the melted chocolate into the cornflake mix and stir to combine. Spoon this into the prepared tin, pressing it down.

3 With the remaining chocolate still set over the bowl of hot water, stir in the golden syrup and double cream until smooth. Pour this over the cornflake base, and tap the tin against the work surface to smooth the top. Chill for 2-4 hrs, or until set. Will keep chilled for up to three days.