Place the chocolate into a bain marie (heatproof bowl over a saucepan - not touching the water). Water should be simmering with bubbles coming away from the edge of the pan, but not boiling. Melt the chocolate, but don't allow to over heat as it will eventually separate.
Meanwhile. whisk the egg whites until they form soft peaks.
Stir in the liqueur into the beaten egg yolks and add to the melted chocolate.
Pour the chocolate mixture into the egg white and gently fold together.
Divide evenly between four ramekins and transfer to the fridge to chill.
Decorate with whipped cream, grated chocolate and orange zest.
Tip:Do not go for the heaviest cocoa solids above 80% as the consistency of the chocolate will be hard to manage.
Self-taught home cook who loves talking, writing and photographing food. I wanted to create an online platform for fellow foodies to join in and share their recipes and ideas to become smarter in the kitchen. Chilli Jam really is for EVERYONE!!