175 g /6 oz plain chocolate
rind of 1 small orange, finely grated
3 eggs, separated
30-45 ml / 2-3 tbsp orange Caraçao
1 cup / 225 ml / 8 ﬂ oz double (table) cream
orange rind spirals
chocolate orange sticks
 Put chocolate into a bowl over a pan of hot water and melt.
 Remove from heat and stir in the orange rind, egg yolks and liqueur. Stir well and leave to cool.
 Whip cream until thick. Whisk egg whites until stiff. Fold cream and egg whítes into the chocolate mixture.
 Pour into 8 individual pots (e.g. custard cups) and chill well.
Top with a spoonful of softly whipped cream and decorate with orange rind spirals and chocolate sticks.