Creme Brulee: Chocolate

3 cups whipping cream
finely grated zest of 2 oranges
280g dark chocolate (chopped)
7 egg yolks
1/4 cup Grand Marnier
1/2 cup caster sugar
6-8 small souffle ramekins


Preheat oven 400 degrees.
Place cream and orange zest in large saucepan. Bring to boil.
Add chocolate and take mixture off the heat. Stir until chocolate is completely melted and mixture is smooth.
In a bowl whisk yolks and liqueur. Pour in chocolate mixture. Stir until ingredients are combined.
Pour mixture evenly into ramekins.
Place ramekins in roasting pan. Fill tin with cold water to halfway up the sides of the ramekins.
Place in oven for 15-20 minutes until skin forms over each brulee. Remove ramekins from the tray and place in fridge overnight.
Sprinkle a little sugar over the top of each brulee. Place under hot gril under sugar caramelises.

Serve with mixed berries and cream.