Method

Place the chilli and cream into a small, heavy-based pan and heat until the mixture is just about to come to the boil. Take off the heat, then remove and discard the chilli. Break the chocolate into pieces and add to the hot cream, stirring until melted and smooth. Allow to cool, then add the whisked egg yolks, brandy and butter and lightly whisk to combine with chocolate mixture. Stir in the butter until melted. Pour the mixture into four small cups and chill in the fridge for 2-3 hours before serving.

Top Tip

You can use chilli flavoured chocolate to make this too

Served with

Dust with some icing sugar and serve.