350g chocolate,
one pint (568ml) double cream
1tbsp golden syrup
Procedure:
one) melt the chocolate, 1/4 of the cream & the golden syrup together over a pan of boiling water
two) whip the remainder of the cream in to "fluffy peaks"- can move the whisk through & the mark stays (using a mechanical whisk is simplest)
three) fold melted chocolate mix in to the whisked cream, when combined add to tin (i use a lunchbox without the lid on because i have minimal equipment) leave in fridge overnight to set
four) one time set eat,
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