Melt the chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Take the bowl off the heat.

Add the hot water (you can use the water from the bain-marie) to the chocolate and vanilla extract. The water must be added slowly and gradually to avoid the chocolate splitting.

Add the whipping cream - the texture should be like that of crème Anglaise. Pour straight into 6 small glasses, cups or ramekins and leave to set in a cool part of the kitchen for at least 45 minutes before serving.

This is a very versatile recipe.

You could omit the blueberries and use different flavoured chocolate bars, such as an espresso bar for example.

You could also blind bake a tart shell (make sure it’s very, very well done), poach some pears with some spices until soft, core and cut in half and lay them out in the baked tart shell.

Follow the above recipe substituting the water for the pear’s poaching liquor. When done, pour the chocolate sauce over the pears and leave it to set. You now have a delicious pear and chocolate tart...