Chocolate and Orange Souffle

Find some attractive serving dishes for the souffle or alternatively make two heart shaped collars with a strip of card, folded at the bottom and clipped into a heart shape.

Place the milk in a saucepan and add the pieces of chocolate, heat gently until the chocolate has melted and continue to cook until almost boiling.

Whisk the egg and the sugar together until pale and thick, pour on the chocolate milk and return to the pan. Heat the custard until it coats the back of a spoon, stirring constantly (this may take 15 minutes but DO NOT BOIL).

Sprinkle the gelatine onto 1tablespoon of water , stir and place over a pan of simmering water until dissolved, stir this into the custard with the rind of half an orange. Place to one side until cool.

Whip the cream until it holds its shape and fold into the cooled custard, reserving little for serving on the side. Whisk the egg whites until stiff and fold into the custard. Pour into the dishes or moulds and chill until serving.

Split the vanilla pod and scrape out the contents, mix the remaining cream. Arrange the souffle on a platter and garnish with fruit of your choice and the vanilla cream, just prior to serving dust with confectioners sugar.