Pot au Chocolat

This is the second easiest dessert in the world. The easiest is here.

This serves a generous enough six. It’s the badger’s nadgers if you’re looking for a stunningly rich and luscious end to a dinner party that can be whipped up in a few minutes the day before. If you happen to drop a teaspoon of semi-set apricot jam laced with brandy into the cup or glass before you add the chocolate mixture, you’ll be rewarded with even more marriage proposals. A thin layer of thick cream on top would be outrageously decadent, but quite fun if you elect to serve this in coffee cups, which is wot I do.

Ingredients

• 300ml double cream
• 200g plain chocolate
• 1 egg
• 1 tbsp brandy

Heat the cream in a pan. Meanwhile break the chocolate into chunks and throw it into a liquidiser. Add the brandy. The second cream starts to bubble and rise, whip it off the heat and sling it into the liquidiser. Break the egg in, whizz it and pour the mixture into individual cups, pots, glasses, test tubes or whatever you’re planning on serving up.

Refrigerate for at least two hours before serving, ideally overnight.