150 g plain chocolate of good quality (at least 75% cocoa)
150 ml thick double cream
25 g unsalted butter
2 tbsp grand marnier/rum/brandy
1 tbsp greek yoghurt
1 orange – zest only

Plain decoration:
1 dessert spoon cocoa powder

Ginger decoration:
20 g preserved ginger - finely chopped

Almond decoration:
25 g flaked almond – toasted and finely chopped

Chocolate decoration – melted together
50 g dark chocolate
½ tsp ground nut oil
25 g cocoa

METHOD

Break the chocolate into squares, place in a food processor and mix until it is reduced to the form of fine sugar.

Place the cream, chocolate orange zest and the liqueur of your choice into a saucepan and simmer.

Turn the food processor on, and carefully pour the mixture from the saucepan down the tube of the processor. Mix well until the mixture is smooth.

Add the yoghurt and mix well.

Place the mixture in a bowl and cover with cling film and place in the fridge overnight. The mixture will be quite wet but will dry out after a period in the fridge.

Following morning, divide the mixture between four bowls, cover and place back in the fridge until needed.

Mould the chocolate into little balls or quenelles and decorate with one or more of the above.

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