generous pinch - table salt (or double it if using sea salt)
500 g - Dark chocolate 70%
Put the chocolate in a mixing bowl and put everything else (apart from crème fraîche) in a heavy bottom pan and bring to a boil
When the cream mix has come to a boil, pour it over the chocolate and whisk well until all the chocolate has dissolved and mixed well.
Transfer to a suitable container and put in the fridge for an hour to set.
When the chocolate mix has cooled and set a little, start to whisk the crème fraîche. Whisk it on full speed without any worry! It's near impossible to over whip creme fraiche. Whisk until the crème fraîche looks like soft-whipped cream (about 3-4 minutes on full speed).
Slowly add in all of the chocolate mix to the crème fraîche and mix on low speed until the chocolate mix is incorporated fully. Give it a blast on full speed for about 10 seconds then transfer to a container and leave to chill until needed.
You can either eat it straight away, or allow to cool down so you can quenelle or scoop it.