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Method

1. Melt chocolate by placing in bowl over saucepan of water or in microwave.
2. Soak the leaf gelatine in water until soft. Gently heat a little cream, add the softened gelatine and disolve.
3. Lightly whip cream and add the gelatine.
4. Quickly add chocolate to whipped cream, fold in poppy seeds.
5. Pour into a terrine, espresso cups or any style moulds.
6. Serve with home baked cookies.

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