Line a loaf tin with baking paper so the base and sides are covered.

Place cream in a small saucepan and bring to a simmer.

Meanwhile, roughly chop the chocolate into chunks and place in a bowl.

Pour hot cream over the chocolate and allow to stand for 5 minutes so it melts.

Stir until smooth then pour into the prepared pan. Arrange pecans on top, only using the best looking ones.

Refrigerate until set – about 2 hours or more.