Golden Syrup for Chocolate Meringue Truffle Cake

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Nigella's Chocolate Meringue Truffle Cake (from Feast and on the Nigella website) uses golden syrup in the truffle filling. The primary purpose of the syrup is to add some sweetness to the dark chocolate truffle filling, but the syrup also helps the filling to stay slightly soft, rather than setting very firmly.

Sugar is not the best alternative to the syrup as it can be difficult to dissolve the sugar in the melted chocolate mixture. However there are several alternatives such as light corn syrup, agave syrup (preferably the light/golden coloured version) or glucose syrup. You could also use honey (the runny liquid type) but as honey can have quite an assertive taste you would need to use a very mild honey and be aware that you may detect a hint of honey flavour in the filling.