In a heavy pot heat the cream until nearly boiling then remove from the heat.
Add the dark chocolate and continue stirring until melted and smooth.
Mix in the egg yolks and brandy stirring until still smooth and well combined.
Stir through the butter. The temperature can be a little tricky here. The chocolate cream needs to cool enough that it doesn’t cook the egg yolks, but after being combined still warm enough to melt the butter.
Evenly divide the chocolate mixture among the individual serving dishes.
Drip the garnish cream in the chocolate, then run a toothpick through to create hearts. This step may be skipped if desired.
Place the chocolate cups in a cooler to set for at least 30 minutes before serving.