Pour the cream into a saucepan and bring to the boil, then remove from the heat, add the chocolate and stir just until it melts. Add the brandy and whisk in the egg yolks.
In a spotlessly clean bowl, whisk the egg whites until just forming stiff peaks. Spoon a small amount of whisked egg whites into the chocolate and cream mixture, then carefully fold in the rest of the egg whites, just until combined.
Spoon into the bowl, glasses or cups and chill in the fridge for 1-2 hours or until set.
Decorate with raspberries and a hint of icing sugar.
Recipe courtesy of Rachel Allen