1/2 cup low fat cream
300g dark chocolate melts
Cocoa powder for dusting
1 Place the cream into a saucepan and bring almost to the boil over medium heat.
2 Add the chocolate to the cream and stir for one minute.
3 Remove from heat, stir until smooth and then pour into a greased square cake tin lined with non stick baking paper.
4 Place in the fridge and leave to set for two hours or until firm.
5 Remove from fridge, cut into squares and dust with cocoa powder.
The Carousel thanks Well Naturally for this recipe.