Anniversary Food - Desert 1

Chocolate pots: 1/2 pint heavy cream 7 ounces semisweet chocolate, best quality 2 large egg yolks 2 tablespoons almond essence, 1 tablesponn Vanilla essence,3/4 ounces butter.



To make: 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.


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.



You could add any flavoring you want and just add to taste. I served it with mini Milano cookies to dip in. Delicious!