Chocolate Pots

I first discovered this recipe way back when I watched Jamie Oliver's cooking show, his first, I think, called The Naked Chef.  This is literally all of your chocolate dreams come true. The beauty of this dessert is that it is so smooth, silky and rich. If you want to lighten the texture into more of a mousse then follow the recipe but fold in 2 stiffly whipped egg whites. Small servings are the key – I use espresso cups as this is the ideal size. Chocolate pots are brilliant for dinner parties as you can make them up the day before and then stick them in the fridge until needed.

From Jamie Oliver

1/2 pint heavy cream
7 ounces semisweet chocolate, best quality
2 large egg yolks
3 tablespoons brandy, best quality
3/4 ounces butter

In a thick-bottomed pot, heat the cream until near boiling. Remove and set aside for 1 minute before adding chocolate. Stir in until melted and smooth. Once melted, stir in egg yolks and brandy. Cool slightly, add butter and stir until smooth and shiny. Pour into individual serving pots.  Chill in the refrigerator until ready to serve.

PS. 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 stirring in some cold milk, a little at a time, until you have a smooth consistency again.