Ingredients
300ml double cream 
150g chocolate with mint * (or you can use ordinary milk chocolate and ½ tsp peppermint extract) 

The ratio here is 2 parts cream to 1 part chocolate and is a very simple recipe and one that tastes fabulous, you can also do this with chocolate orange

Method
Finely chop the chocolate and put into a bowl. 

Heat the cream in a small saucepan over a medium heat, this needs to be taken off just before it boils.  I watch for the steam to start rising and then as soon as I see a couple of bubbles on the edge of the pan I remove it.  Pour all over the chocolate and give it a fairly quick stir.  Now leave to one side for 2 minutes before you stir again.  If there still any chocolate pieces then leave for another couple of minutes before stirring.