Ingredients:

350g heavy cream (double cream)

500g semisweet/bittersweet chocolate (finely chopped)

Methods:

Method 1) Heat the cream UNTIL boiling point. Turn off heat. Pour over the chocolate and mix until smooth and shiny.

Method 2) Combine both ingredients in a bowl and heat over a double boiler (bain marie). Stir until smooth and shiny.

Allow to cool and refrigerate for half an hour at least, until it becomes viscous. (Such as Nutella spread, but a little thicker than that.)

It is now ready for use.

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