CREMES AU CHOCOLAT

Ingredients:
Eggs - 3
Plain chocolate - 100 gms
Unsalted butter - 75 gm
Castor sugar - 75 gm
Orange rind (grated)
Double cream - 120 ml

Method:

• Separate the eggs. Melt the chocolate, broken into small pieces, in a basin over a saucepan of boiling water.
• Remove basin from heat, stir in the butter and sugar.
• When well blended add egg the yolks, one at a time, beating well after each addition. 
• Add the grated orange rind reserving a little for decoration.
• Whisk the egg whites until they form stiff peaks.
• Fold into the chocolate mixture and pour into little souffle dished.
• Chill overnight if possible.
• To serve, whip the cream until stiff and pipe or swirl on top of each dish.
• Sprinkle with orange rind.