Country: United Kingdom
- 1/2 pint single cream
- 200 grams plain chocolate
(minimum of 70% cocoa solids)
- 2 egg yolks
- 3 tbsp/50 mls brandy
(Cointreau or Grand Marnier
- 20 grams butter
METHOD / DIRECTIONS:
Heat cream but do not allow it to boil.
Add crumbled/broken chocolate to the cream and melt, stirring all the time to combine the two ingredients to a smooth consistency.
Add egg yolks and brandy and beat lightly to combine with chocolate mixture.
Ensuring that the mixture is not too hot (warm) stir in the butter until it completely melts and is blended.
Pour into ramekins and refrigerate for a couple of hours before serving.