For a 12 inch flan dish

Short Crust Pastry (sufficient to line dish) – the ready-rolled stuff is fine
350 ml double cream
2 tablespoons caster sugar
Pinch salt
115g unsalted butter
455g milk chocolate (I use good quality Belgian cooking chocolate)
100ml cold milk
cocoa powder for dusting

Pastry case
Line 12 inch flan dish with short-crust pastry
Bake blind* for 25 mins at gas mark 6
Allow to cool

Chocolate filling
Soften the butter
Put the cream, sugar & salt in a pan and bring to boil
Reduce heat and add the softened butter & chocolate – stir until melted
Allow to cool slightly and then whisk in the cold milk until smooth & shiny
Fill the pastry case brim-full with the chocolate mixture and leave to cool for 1-2 hours or until it reaches room temperature.

Dust with cocoa powder & serve

* Bake blind = pre-bake the pastry in dish on its own, lined on top with foil and weighted-down with baking beans or rice so as to stop pastry rising.

Note – Can be kept in fridge for a few days. It can be served chilled straight from fridge, but I prefer to let it come to room temperature, which gives the chocolate filling a lovely soft texture