Inspired by Miss Chetty-chetty-bang-bang. Velvety smooth and rich, with a hint of the gorgeous fresh flavour of cardamon. You could also use star anise, a drop of orange oil, a pinch of chilli or a dash of your favourite liqueur to flavour.
250ml double cream
250gm dark chocolate (the good stuff)
about 12 green cardamon pods (to taste)
Plain cocoa, for dusting
Bring the double cream to a gentle boil on the stove. Take it off the heat and drop in the chocolate, broken into small pieces. Let it sit while the chocolate melts, then stir 'til smooth.
Crack open the cardamon pods using the back of a knife, scoop out the seeds and crush in a mortar and pestle (or use the back of a knife). Sift through a fine sieve into the chocolate mixture.
When it's mixed thoroughly and you're happy with the flavour, pour the mixture into a loaf tin or similar (any container measuring about 25x12cm) lined with Glad Wrap (cling film for you non-Aussies). Leave to set in the fridge overnight. The next day, turn the slab out onto a cutting board and cut into neat squares, about 2cm square. Roll the squares around in a bowl with a teaspoon or so of cocoa until each piece is coated, and present to your sweetheart in a small box S.W.A.L.K.