250g dark chocolate callets/buttons or chopped
1/2 cup cream

In a food processor blitz the chocolate until it resembles breadcrumbs.

In a small saucepan, heat the cream until it just starts to boil around the edges. With the motor running on the processor add the cream slowly and blitz until all combined.

Pour into a small bowl and sit at room temperature, stirring from time to time, until it cools and thickens