Categories: October

Ingredients

• 284ml carton single cream
• 200g dark chocolate, no more than 50% cocoa solids, broken into little pieces
• 2 egg yolks
• 3 tbsp Grand Marnier
• 1 tbsp very soft unsalted butter
• 284ml carton double cream
• 50g caster sugar
• seeds from 1 vanilla pod
• 1 Crunchie bar or a few amaretti biscuits, crushed
• orange wedges, to serve

Directions

1. In a stainless steel pan, heat the single cream until simmering, then take off the heat. Stir in the chocolate pieces into the hot cream to melt. Cool for 5 minutes, then stir in the egg yolks and gradually mix in the Grand Marnier. Add the butter and stir until smooth. Divide the mixture between 8 small glasses. Chill in the fridge for several hours to set.

2. Whip the double cream with the sugar and the vanilla seeds until just stiff. Divide blobs of cream between the pots, then sprinkle with the crushed Crunchie or biscuits, or fold them into the whipped cream. Serve with orange wedges.

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