1 Warm the cream and whisky and remove from the heat just before you see the heat rising. Do not let it boil. Place the chocolate in a food processor and blitz together, add the warm cream and orange zest then blend again until smooth.
2 Add the egg and mix this in before sieving the mixture into a pouring jug to remove the zest of the orange as this can make the dessert taste bitter. Pour into individual ramekins (or cocktail glasses to give your guests an extra treat) and chill in the fridge until set.
3 Serve with a little extra whisky poured on top and a spoonful of lightly whipped cream. Sláinte!
