Method

• 1.
  Place the chocolate in a heatproof bowl and set aside.
• 2.
  Heat cream and sugar in a pan over low heat, stirring to dissolve the sugar.
• 3.
  Bring to just below boiling point, then remove from heat and pour over the chocolate, stirring until completely melted and smooth.
• 4.
  Gently stir in the egg yolks and brandy, then add butter and stir to combine.
• 5.
  Divide among four 200ml dessert moulds or pots, then chill for at least 2 hours or overnight until just set.
• 6.
  Meanwhile, for salted caramel toffee, line a baking tray with a sheet of foil. Place sugar and 1/4 cup (60ml) water in a pan over low heat, stirring to dissolve the sugar. Increase the heat to high and cook, swirling pan occasionally and brushing down sides with a damp pastry brush, for 4-5 minutes or until a light golden caramel. Quickly but carefully pour onto tray, swirling to spread the caramel. Sprinkle over salt. Cool, then break into shards. (Toffee can be prepared up to a day ahead and kept in an airtight container.)
• 7.
  To serve, top chocolate pots with whipped cream and sprinkle over shards of salted caramel toffee.