200 g dark chocolate, (70% cocoa solids)
20 g butter
285 ml single cream
2 large egg yolks
- Heat the cream until nearly boiling. Remove and set aside for 1 minute before snapping in your chocolate.
- Stir in chocolate until melted and smooth.
- Beat in egg yolks (and brandy if using). Stir until smooth.
- Pour into individual pots.
If the chocolate looks split when you add the butter, allow the mixture to cool a little longer and then whisk in a little cold milk until you have a smooth consistency again.
Kids can help