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1
Bring the milk to boiling point and remove from the hob.
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2
Break up the chocolate and dissolve in the milk.
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3
Briefly beat the eggs, the egg yolk and the sugar.Wash the orange in hot water, and dry.
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4
Grate half of the orange zest finely into the creamed egg mixture, followed by the hot chocolate milk.
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5
Preheat the oven to 160 C. Boil the water.
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6
Butter 4 ovenproof timbale or souffle moulds.
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7
Pour the mixture into the buttered oven-proof moulds.
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8
Cover with aluminium foil.
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9
Place inside an ovenproof dish.
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10
Pour boiling water into the dish up to two thirds the height of the moulds.
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11
Place in the centre of the oven to poach for 30-40 minutes (the time depends on the diameter of the moulds).
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12
Remove from the oven and allow to cool.
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13
Place in a cool place for at least 3 hours.
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14
Remove the remaining orange peel in strips.
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15
Blanch the strips in boiling water.
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16
Drain, then pour cold water onto the strips.
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17
Remove the rest of the orange peel to reveal the flesh, cut the fruit into tiny dice.
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18
For the sauce, just before serving, break up the plain chocolate.
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19
Dissolve it with the cream in a hot bain marie.
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20
Turn the toppers out onto a plate.
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21
Decorate with the chocolate sauce, the cubes of orange and the zests.
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22
Serve immediately.
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23
HINT.
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24
Add a decoration of chocolate curls: Place some melted Edelbitter plain chocolate onto a cold marble slab, roll it out smooth and, when dry, use a spatula to prise it from the board so that it curls into a little roll.
