While the chocolate is melting, line a small loaf tin with baking paper so the slice will be really easy to get out.
The trick to melting chocolate is not to overheat it. Once the chocolate starts to melt, the heat that is generated carries on heating the rest of the chocolate, so keep stirring until all the chocolate is melted.
The mixture will start to set very quickly but don’t worry about that. Just mould it with your hands as it is really malleable, and press firmly into the prepared lined tin. It takes just 30 minutes to set in the refrigerator.
It was definitely a HUGE hit and I did little take home bags for everyone ( like a party favour bag!!!)
This is a keeper for sure, so easy and will be on my Christmas baking list......it makes so much and slices up in to fine delicate slices perfectly...it will go a long, long, long way!!
So if you feel like being decadent - go right ahead - divine!!!