By Frances Bissell
Scald the cream, and pour it over the egg, beating continuously. Break up the chocolate, and stir it into the cream.
Spoon into 50 ml (2 oz) ramekins (Apilco size 3), or into espresso coffee cups. Cover and refrigerate until set, which should take about 2 hours.
© 2000 Frances Bissell. All rights reserved.