1. Cream egg yolks and sugar together. 2. Boil cream and milk together and pour onto creamed yolks and sugar. 3. Add chocolate and orange and allow to melt. 4. Pass through a fine sieve and allow to cool. Then cook in bain-marie in a low over for approximately 30 minutes. 5. Leave to cool and refrigerate before serving. NOTES : Chef:Paul Heathcote
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