Place cream in a small saucepan and bring to a simmer.

Meanwhile, bash chocolate into small chunks and place in a heat proof bowl.

Add salt to hot cream and pour over the chocolate. Resist the urge to stir and stand for 5 minutes.

Gently stir the melted chocolate until all combined and you have a smooth glossy chocolatey mixture.

Line a cake tin about 20cm (8in) square or smaller lined with baking paper. Scrape the chocolate mixture into your prepared tin and chill in the fridge for a few hours or until set.

Chop into small squares and roll in cocoa powder or chocolate ‘earth’.