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Set aside for the garnish. Break the remaining chocolate into a pan, pour in the brandy and cream, and heat gently until the chocolate is melted and well incorporated. Set aside to cool slightly.

Yes, I've curdled it before now too. I think curdling the brandy butter is probably one of those 'rites' a cook just has to go through. The reason it curdles is usually because we have added too ...

Sharpen your observation skills with this exciting challenge! Two almost identical images show an old lady saving money in a jar—but can you spot the 3 hidden differences? Here's the twist ...