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Method

1. Put the chocolate in a microwave safe bowl and microwave in 20 second bursts until almost melted. Stir the chocolate until it is completely smooth.

2. Whip the double cream using an electric or balloon whisk until soft peaks form when the whisk removed. Be careful not to overwhip the cream.

3. Stir the cream into the chocolate until well combined. Stir in the salt.

4. Spoon between two small bowls or glasses and refrigerate for an hour or until set.