From Graydon Saunders.  By my standards, this is a lot of work, but
the results are superbly delicious.  -sdh

It's idiot simple; you need a half litre of whipping cream (35% butter 
fat cream), a quarter kilo of semi-sweet chocolate (although bittersweet 
works, people complain that the flavour balance is a bit too bitter), and 
either about a hundred grams of honey or seventy five ml of sugar. 

Put the (cold!) chocolate in a sturdy plastic bag (I use washed out milk
bags;  don't know if you have bag milk locally), place the bag on a flat
sturdy surface (floor, anvil, etc.) and hit it with a hammer (poll of an
axe, flat rock, etc) until it's in smallish pieces. 

Put the cream in a double boiler; add the chocolate.  Start stirring; 
you're going to be stirring fairly continuously (at least 50s out of every
minute) for the next hour or so.  The idea is to get the stuff to the
point where the little chocolate particles you can see as darker flecks
when you hold the spoon up to the light actually disolve.  The sweetner
goes anytime after all the chocolate appears dissolved, but should go in
well before the little chocolate flecks finally dissolve.  There are some
subtle texture differences between using honey and sugar, but both are
considered acceptable by the local demanding connisseurs. 

What you have at this point is something that resembles very thick hot 
chocolate (and could be used as such if you were feeling extremely 
decadent).  Placed in the refrigerator overnight, it develops the 
consistency of soft ice cream.   Makes a dandy pie filling (graham crust, 
cover with glazed fruit and whipped cream), or can be treated like a firm 
pudding.  It's rich; I've had avowed and diligent chocolate fanatics 
prove unable to finish their (admittedly largish) portions.

If you oversweeten it, and/or don't cook it long enough, it appears to 
turn into something with the general consistency of tar - can just barely 
be spread, and is sticky as pluperfect helya.  This was the result of 
someone putting in about as much honey as chocolate.