Ingredients
150g dark chocolate 50ml double cream grated zest of one orange 3 eggs separated 2 tbsp sugar Peeled orange zest to serve
Method
Begin by breaking the chocolate into a heatproof bowl. Start to melt over a pan of simmering water and add in the cream and the orange zest and mix.
You can use a microwave to melt the chocolate but I still prefer using water.
Beat the egg yolks and sugar and stir well to combine. Whisk the egg whites to form stiff peaks and gently fold into the chocolate mixture until it is completely mixed.
Pour into individual moulds - you can use espresso cups - and place in the fridge for two hours until hard and chilled.
Garnish with peeled orange an zest to serve.