Ingredients ~400 g good quality dark chocolate (70% cacao) ~200 ml heavy cream or heavy whipping cream (38% fat) (200 ml = 3/4 cup + 1 Tbsp) ~Cocoa powder (to coat the chocolate) Instructions 1. Chop the chocolate into smaller pieces using a knife so that they will melt faster and more evenly. 2. Line an 8" x 8" (If you use a bigger tray, the chocolate will be flatter). 3. Add the heavy cream into a small saucepan and bring it to ALMOST boil over medium heat. Keep an eye on the cream; when you see small bubbles around the saucepan, remove from the heat 4. Add the chocolate and stir till the chocolate and cream are completely combined. 5. Pour the mixture into the prepared baking dish. Smooth the surface . Refrigerate until firm, about 4-5 hours. 6. Remove the chocolate from the baking dish and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. Run the knife under hot running water and dry completely before each cut. 7. Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days. Source from Just One Cookbook
