In a pan, bring the cream just to the boil, then remove from the heat and add the chocolate,
stirring frequently until the chocolate has melted to make a smooth glossy sauce. Stir in the
brandy, fromage frais and 25g / 1 oz of the sugar, then pour the mixture into 6 small ramekins or
dessert pots and scatter over the almonds.
In a small heavy-based pan, gently heat the remaining sugar with 3 tablespoons of water until
the sugar has dissolved. Bring to the boil, then boil rapidly for about 5 minutes until the syrup
has turned a pale caramel colour. Immerse the base of the pan in cold water to prevent further
cooking (it will hiss).
Using a teaspoon, drizzle the syrup in a thin stream over the almonds, don't drizzle over too
much or it will be thick and brittle. It will set almost instantly but, if allowed to stand, the
caramel slowly and deliciously softens.