- 125ml/4½fl oz whole milk
- 125ml/4½fl oz double cream
- 175g/6oz orange-flavoured dark chocolate, finely chopped
- 1 free-range egg
- 125ml/4½fl oz double cream
- 3 tbsp Drambuie (or liqueur of your choice)
- 50g/2oz chocolate, sliced into shards
- For the chocolate cups, place the milk and cream into a large pan over a medium heat and very slowly bring it to the boil.
- Place the chocolate into a liquidiser. Once the milk and cream has just come to the boil, add it to the chocolate and leave to stand and cool slightly for a minute.
- Place the lid onto the blender, remove the centre plug on the lid and cover the hole with a clean tea towel. (This will stop the steam forcing the lid off.)
- Blend the chocolate and the hot milk and cream together (the heat of the milk mixture should melt the chocolate in about 30 seconds).
- Crack the egg into the blender and blend again for 45 seconds.
- Divide the chocolate mixture between 4-6 espresso cups or small glass ramekins. Transfer to a tray and place in the fridge for 2-3 hours to set.
- For the cream, place the cream and whisky liqueur into a bowl and gently whisk until very soft peaks form when the whisk is removed.
- To serve, spoon the cream over the top of each chocolate cup and top with a few shards of chocolate.