For the pistachio cream, place the mascarpone, pistachios, icing sugar and double cream into a bowl and mix well to combine.
For the brandied cakes, melt the butter in a frying pan over a medium heat, then add the brandy and the muffins. Warm through for three minutes on each side, turning carefully.
Meanwhile, for the hot chocolate sauce, place all of the ingredients into a small saucepan and warm through to melt.
To serve, place the warm cakes onto a serving plate, top with the pistachio cream and pour over the hot chocolate sauce.
