450 g / 1 lb plain dark dessert chocolate
grated zest of 1 orange
juice of 3 oranges
50 g /2 oz butter
30 ml /2 tbls Grand Marnier or cognac
4 medium-sized egg yolks
2 medium-sized egg whites
For the decoration:
20 ml /4 tsp Grand Mamier or cognac
 Break the chocolate into the top of a double boiler. Add the orange zest and juice to the chocolate, together with butter. Heat the mixture over simmering water, stirring occasionally, until the chocolate has melted. Then remove from heat and stir in 30 ml /2 tbls Grand Marnier or cognac.
 Combine the egg yolks in a large mixing bowl and beat together thoroughly. Strain the chocolate mixture on to the egg yolks through a ﬁne sieve, beating constantly with a hand-held electric whisk, if possible. Allow the mixture to cool.
 In a clean bowl and using a clean whisk, beat the egg whites until stiff but not dry. Using a spatula, gently but thoroughly fold the whisked whites into the chocolate mixture.
 Pour the mixture into 4 individual 150 ml /5 ﬂ oz glass or china dishes, cover and chill in the refrigerator for about 2 hours until set.
 Just before serving, cut 2 thin slices from the centre of the whole orange and cut each slice into quarters. Arrange 2 quarters, with the points facing, on top of each dish. Pour 5 ml /1 tsp Grand Marnier or cognac over the top of each dish and gently rotate each dish so that the entire surface is coated. Serve immediately.