• Chocolate chilli pots

    Serves: 6
    Cooking Time: 15 mins plus extra for setting

    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.

    ×
    Exit mobile version