METHOD

1. Place the cream in a small saucepan over high heat and bring to the boil. Place the chocolate in a medium heatproof bowl and top with the hot cream. Place the bowl over a saucepan of simmering water and, using a metal spoon, stir until melted and smooth. 
2. Add the clementine and stir to combine. Allow to stand at room temperature for 10 minutes. Refrigerate for 2–3 hours or until just firm. 
   
3. Roll teaspoonfuls of the mixture into balls and place on a large baking tray lined with non-stick baking paper. Refrigerate for 15 minutes or until set. 
   
4. Place the 70% dark chocolate and oil in a medium heatproof bowl over a saucepan of simmering water and, using a metal spoon, stir until melted and smooth. Insert a toothpick into each truffle. 
5. Dip the truffles in the melted chocolate, allowing any excess to drip off. Stick the truffles into a piece of styrofoam or thick cardboard. 
6. Sprinkle with the honeycomb and refrigerate for 30 minutes or until set. Remove truffles from the toothpicks to serve. Makes 48. 
   

TIP
Candied clementines are available from specialty food stores.