This is Jamie Oliver's recipe from his first cookbook, The Naked Chef. It's dead easy to make and is absolutely delicious.
- 1 30cm shortcrust tart shell, baked blind or store-bought (DM me if you'd like a recipe)
- 315ml double cream
- 2 level tbsp caster sugar
- tiny pinch of salt
- 115g softened butter
- 455g good quality chocolate, at least 70% cocoa
- 100ml milk
- cocoa for dusting
Put the cream, sugar and salt in a pan and bring to the boil. As soon as it has boiled, take it off the heat and add the butter and chocolate. Stir until melted and allow the mixture to cool slightly. Add the cold milk and stir until smooth and silky. Sometimes it looks like it has split, but just let it cool down a little more, add a little more cold milk and whisk. It will come together. Scrape the chocolate mixture into the cooled cooked pastry shell, and shake gently to even it out and release any air bubbles. Allow it to cool to room temperature, which should take about 2 hours, and then dust with cocoa powder.