Use equal ammounts of cream and choclate melted and simmered on a bain marie type - over pan.. once thats mixed you can take the pan off heat and once it cools it will thicken.. i get some ice cream and let it sit so it melts slightly and mix the gnash thru the icecream tho still thick in places.. cover again then put it back in the freezer.. make sure u do this about an hr before you want to eat it.. then once you dive in its like caramel but choclate.. its beautiful! enjoy