Hi Tea with Sima Ved Are you ready for a stir?

50 Gms Extra Bitter Chocolate(Lindt) Broken Into Pieces
3 Lindt +1  Galaxy
1 Litre(1 3/4pints) Double Cream
Room Temperature
Cocoa Powder

Method for Base

1. Line a 25 x 5 cm (10×3 inch) cake tin with cling film.
2. Very slowly melt chocolate in a bowl over simmering water.(water must not touch bowl)
3. Whisks cream until soft peaks from.
4. When chocolate is liquid, mix 1 large spoon of cream into it.
5. Combine until invisible. Immediately pour the rest of chocolate into the cream.
6. Combine and pour into cake tin.
7. Chill 2 hrs minimum and turn out onto the plate.
8. Decorate.