10g leaf gelatine soaked in cold water.
150g chocolate (70% cocoa solids)
30g cocoa powder
65ml double cream or tinned condensed milk
Soak the gelatine in cold water.
Make a simple sugar syrup by boiling the sugar and water until the temperature reaches 104C.
Now take off the heat and add the chocolate, cocoa powder, cream and stir through.
When the temperature cools to 60C add the drained gelatine.
Stir well until the gelatine has melted, now pass through a sieve.
The mixture is ready to use when it cools to 28C, pour over the chilled cake.
As above, but leave out the cocoa powder, and use white chocolate - add food colour