Chocolate chilli pots
Ingredients
- 250ml (1 cup) fresh cream
- 200g chilli chocolate, plus extra to serve
- 2 large egg yolks
- 45ml (3 tbsp) good brandy
- 100g unsalted butter
Instructions
1
Heat the cream in a pot until just boiling. Remove from the heat and cool for 1 minute before stirring in the chocolate until melted.
2
Stir in the egg yolks and brandy, then mix in the butter until melted.
3
Pour into espresso cups and refrigerate until set, about 3 hours.
4
Serve topped with the extra chocolate, with coffee and brandy.
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