Chocolate chilli pots
- 250ml (1 cup) fresh cream
- 200g chilli chocolate, plus extra to serve
- 2 large egg yolks
- 45ml (3 tbsp) good brandy
- 100g unsalted butter
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.
Stir in the egg yolks and brandy, then mix in the butter until melted.
Pour into espresso cups and refrigerate until set, about 3 hours.
Serve topped with the extra chocolate, with coffee and brandy.