Chocolate Orange Pots

Ingredients:
Dark chocolate (chopped) 10 oz
Milk 1/2 cup
Grated orange zest 1/2 tbsp
Cream 2 cups
Egg 1
Egg yolks 5
Brown sugar 1 tbsp
Salt 1/4 tsp
Orange essence 1/4 tsp
Cream for garnish
Orange peel for garnish

Method:
Chop chocolate in a food processor. In a saucepan, bring milk to a simmer over medium heat. Add orange zest. Turn off heat, cover the saucepan, and let steep for 15 minutes. Set aside mixture to cool. When the milk is at room temperature, whisk in cream, egg, egg yolks, brown sugar, and salt. Place the saucepan back on medium heat and keep stirring with a wooden spoon until the mixture is thick enough to coat the back of a spoon. Immediately pour the thickened egg-cream mixture over the chocolate in the food processor. Process or blend until the entire mixture comes together. Scrape down the sides of the bowl and blend briefly. Add orange essence. Mix well. Strain the mixture into a glass pitcher. Pour mixture into greased ramekins. Place ramekins on a tray in the oven. Working quickly, pour enough hot water onto the side of the pan just until it reaches halfway up the sides of the ramekins. Bake at 190 degrees C for about 20 to 30 minutes or until the center of the custard is almost set. Carefully remove the ramekins from the pan. Cool completely. Cover the ramekins with cling and refrigerate until ready to serve. Garnish with a dollop of whipped cream and orange peel before serving.