Method

• 1.
  Get ahead: Pour the cream and milk into a non-stick pan, snap in the chocolate, and place on a medium-low heat until the chocolate has melted, whisking regularly. Remove from the heat and allow to cool slightly while you separate the eggs.
• 2.
  In a large mixing bowl, whisk the yolks (freeze the whites to make meringues another day) with the sugar and the finely grated orange zest until pale and fluffy.
• 3.
  Now, whisking constantly, gradually pour in the chocolate mixture until combined. Return to the pan and place over a low heat, then very gently bring to a simmer, whisking constantly for about 10 minutes, or until you have a custard-like consistency. Divide between four small heatproof cups or two sharing bowls, then cool, cover and leave to set in the fridge overnight.
• 4.
  To serve: Sprinkle a little sugar over two of the puds, then melt it under a hot grill or using a kitchen blowtorch. Serve with orange segments, berries or cherries. The two extra puds will keep for up to 5 days in the fridge, if you can wait that long!