Makes 2 servings. Difficulty
1/2 cup cream 4 ounces bittersweet chocolate, chopped 1 large egg yolk 1-1/2 Tablespoon brandy 2-1/2 teaspoons unsalted butter
In a small saucepan, heat the cream until almost a boil. Remove from the heat and allow to cool for 1 minute. Stir in the chopped chocolate until melted and smooth. Once the chocolate has melted, whisk in the egg yolk and brandy until smooth. Allow the mixture to cool slightly before stirring in the butter. Once the butter is mixed in thoroughly and the mixture is nice and smooth, pour into individual small ramekins or espresso cups. Refrigerate for 30 minutes before serving.