St Emilion au Chocolat

I made this last night. We ate quite a lot of it today. It is very rich and most delicious. If you don’t have ratafia biscuits, you could use amaretti, or any other small almond biscuit.

INGREDIENTS:

  • 125g butter
  • 125g caster sugar
  • 1 egg yolk
  • 250g plain chocolate
  • 125g ratafia or amaretti biscuits
  • brandy
  • 150ml milk

METHOD:

  • cream the butter and the sugar together
  • beat the milk and egg-yolk together
  • melt the chocolate with a spoonful of water
  • Stir the melted chocolate into the mil mixture, and then beat this into the creamed butter and sugar.
  • In ramekins, put a layer of the chocolate mixture, then a biscuit and a teaspoon of brandy, and then another layer of chocolate.
  • Allow to set; store in the fridge.

The number of dishes is dependent on the size and number of ramekins – this is so rich that the smallest ramekins work the best.

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