CHOCOLATE POTS

(serves 4)

Ingredients
285 ml single cream
200 g best-quality cooking chocolate (70% cocoa solids)
2 large egg yolks
3 tablespoons of brandy, the best you can get
20 g of butter

Method
In a thick-bottomed pan, heat the cream until nearly boiling. Remove and set aside for 1
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. Store in the fridge
until serving.