This stuff is gold, because its rich as, chocolatier than chocolate, and sets firm. Its wonderful, because its so easy.
Get a block of best quality cooking chocolate, eg Plaislowe, or use real dark chocolate, Lindt or Old Gold are good choices.
Melt on the stove. You want it so its JUST melted, no hotter, or you hurt the precious precious chocolate. You must stir constantly.
Take off the heat, and gradually stir in about half a carton (eg. 150mL) of fresh cream. Keep an eye on it, add less if its becoming too runny, more if its not runny enough. It should be about the consistency of honey.
Pour the wonderful mixture over your cake, and leave in fridge to set.
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