3 crushed Crunchie chocolate bars
600g dark chocolate (50-60%cocoa solids)
140g liquid glucose
600ml double cream, lightly whipped
sifted cocoa to serve
Melt the chocolate and glucose together (? use microwave) then cool for 5 minutes. Tip in the crushed Crunchies, stir, then fold in the cream.
Once blended, tip into prepared tin (23 cm loose-bottomed cake tin, lined with baking parchment and lightly oiled). Tap the tin to level the surface.
Cover and chill overnight - or for a couple of days. Dust with cocoa and serve in wedges with pouring cream
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