You will need:
A large handful port soaked sloes, de-stoned (recipe for making sloe port here)
150g dark chocolate
150ml double cream
Heat the cream up gently until almost boiling, stirring often so it doesn’t catch.
While the cream heats up, grate the chocolate into a bowl, cut the butter up and put this in the bowl too. To be honest I did this before I heated the cream otherwise I knew the cream wouldn’t get the attention it deserved and I’d still be cleaning the kitchen now.