This classic desert is as safe a bet as any. It’s simple, keep-able, and most importantly very, very chocolaty. Older people might describe it as ‘wicked’ or ‘naughty’, but it’s definitely not as bad as homicide. I like to add a tang of orange zest to the mix and to serve it with a Cointreau ‘digestive’. Although you’d probably be better off doing a 10k run.

Serves 6

75g egg yolk
75g caster sugar
25ml Cointreau

200g dark chocolate 70%
150ml milk

200ml double cream
200ml whipping cream
Zest of 1 orange

  • Place the yolks, sugar and Cointreau into a metal bowl and whisk over a pan of simmering water.
  • Whisk until the eggs double in volume and leave a ribbon when your remove the whisk.
  • Cool over a basin of cold water.
  • Break up the chocolate and place into a small bowl.
  • Boil the milk and pour over the chocolate. Using a spoon bring together to form a smooth thin ganach, then leave to cool.
  • Zest the orange using a microplane into a large bowl.
  • Add the double cream and whipping cream and whisk until lightly whipped.
  • Add the yolk mixture and chocolate to the cream and gently fold everything together using a spatula.
  • Once everything is incorporated pour the mixture out into glasses and leave to set in the fridge.

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