200 g rich dark chocolate
2 oranges; zest and juice
600 ml double cream; + extra for decorating
25 g cocoa powder
chocolate shapes; for decorating
Yield: 6 servings
Melt the chocolate with the orange juice and zest over hot water. Leave to cool. Gently fold the cream into the chocolate mixture along with the cocoa powder. Spoon the mixture hallow freezer proof container and freeze for 30 minutes.
Remove from freezer and break up the mixture with a fork. Return to the freezer until set (approximately 2 hours).
To serve: decorate with cream rosette, chocolate shapes and orange zest