Little Pots of Chocolate

(Serves 4)

285ml single cream

200g best quality cooking chocolate (70% cocoa solids)

2 large egg yolks

3tbsp brandy

20g butter

In a thick-bottomed pan, heat the cream until nearly boiling. Remove and set aside for one minute before snapping in your chocolate.

Stir in until melted and smooth. Once melted, beat in your egg yolks and brandy and stir until smooth. Allow to cool slightly before stirring in the butter until the mixture is smooth. Pour into individual serving pots.

Sometimes if you add the butter when the chocolate isn't cool enough, it will make the chocolate look as though it's split. To rectify this, allow the mixture to cool a little longer before whisking in a little cold milk until you have a smooth consistency again.