Step 1

In a pan, mix the single cream and sugar over a medium low heat. Mix until the sugar dissolves.

Step 2

Break both the chocolates into small pieces and add to the cream / sugar mix.

Step 3

Stir until all the chocolate has melted and all the ingredients are well incorporated. Set aside to cool.

Step 4

In a bowl, add the whippable cream, icing sugar and orange blossom extract. Whisk until the cream starts to stiffen and holds soft peaks.

Step 5

Pour the chocolate / cream mix into the whipped cream and gently fold to mix, until the chocolate is fully incorporated. Try not to over mix.

Step 6

Pour the mix into your choice of bowl or glass, carefully dividing the mix between all four receptacles. You should have about 170 gms per portion.

Step 7

Using the back of a spoon gently smooth the surface and refrigerate for two hours until set.

Step 8

Serve chilled, garnished with Brandy snaps, or shaved chocolate, or any garnish of your choice.