Sounds delicious. Had to look up single cream as I am not familiar with that. Doesn't look like that is available here in that states but looks like we would substitute half and half. Fat content is a little lower so I maybe would add a little butter but not sure how that would work.  What do you think?  For the chocolate do you use milk or dark?

I think the milk grades are: skimmed: 0% fat

                                                 1% (no name)

                                                 semi-skimmed  2.5% fat

                                                "ordinary milk" 4%

                                                 "Jersey" or full-cream milk 5%

                                                  Single cream 12%

                                                  Whipping Cream 20%

                                                  Double Cream 40%

And you pay more for them if they are "organic"!

Dark Chocolate (about 70% cocoa)

[What a mind full of useless information that I have]

I'm a little confused - what's the egg for? Do you bake the ramekins?  Is it like a chocolate custard then? 

I'm just trying to get past the image of egg-drop hot chocolate.  

No do not bake the boiling cream provides the necessary heat. The egg adds to the creamy silky texture.

Try it on a small scale and see if you like it!!

I just have to say I love the “photo” of you & your broom.

This may be a weekend tester for me.  Have to add a couple things for the grocery list. I'll try with just the half and half. According to what I found that is 12% fat.  What I found for single cream said it was 18%.  I'll just keep trying until I get results that I like.  Thanks for sharing!

Dark Cocolate - Yum! Where have you been all my life? Everyone I know swears by Milk Choc - ewwwww! Give me Dark Choc anyday!!!!

Where have I been all your life?

Putting on weight!

I forgot to tell you the calorific content of those little pots of heaven

ASTRONOMICAL!