“The beauty of this dessert is that it is so smooth, silky and rich. Small servings are the key – I generally use espresso cups as they’re the ideal size. Chocolate pots are brilliant for dinner parties as you can make them up the day before and stick them in the fridge. ”
In a thick-bottomed pan, heat the cream until nearly boiling. Snap in the chocolate and stir in until melted and smooth. Remove and set aside for 1 minute and allow to cool slightly.
Beat in the egg yolks and brandy and stir until combined. Stir in the butter and a pinch of sea salt until the mixture is smooth.
Pour into small individual serving pots and pop in the fridge to set for about 2 hours. Serve with your favourite biscuit to dip in.
Sometimes if you add the butter when the chocolate isn’t cool enough it will make the chocolate look as if it has split. To rectify this, allow the mixture to cool a little longer before whisking in a little cold milk until smooth again.